Proceedings of the 8th National Conference on Wheat Utilization Research: Denver, Colorado, October 10-12, 1973 (Classic Reprint) - Hardcover

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Excerpt from Proceedings of the 8th National Conference on Wheat Utilization Research: Denver, Colorado, October 10-12, 1973

The chemical nature of the iron in wheat is not known except for cytochromes in the germ. We have found that about two - thirds of the iron in bran is extracted by molar sodium chloride solution. The iron compound or complex in the salt extract chromatographed on Sephadex gel filtration medium is a material with molecular weight less than 5000. A phosphorous containing material overlaps the iron, but its peak maximum does not exactly coincide with the iron peak. This phosphorous compound or complex has not been characterized, but evidently is not associated with the iron complex. The iron in the salt extract is in the ferric oxidation state. Efforts to isolate, identify, and bioassay this salt extractable iron in wheat are continuing. We have not yet studied the non - salt extractable iron. Hopefully these studies will help explain the availability of wheat iron and perhaps yield suggestions as to how wheat can be made a better source of iron for humans.

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