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Sorption of copper and zinc ions by various cereal bran and collagen and elastin preparations

100%

Stachowiak J., Smigielska H.

Acta Scientiarum Polonorum. Technologia Alimentaria

2004

tom 03

nr 1

Sorption of copper and zinc on wheat and rye bran as well as on collagen and elastin preparations under conditions simulating human digestive system parameters was determined. Results collected during this study indicate, that sorption abilities of investigated preparations are differential and depend on the origin source, as well as pH environment. Wheat and rye bran showed higher sorption ability. The value of copper and zinc sorption was between 39-82% and was lower for collagen and elastin (15-17%). Examined preparations show higher sorption ability when pH equals 8.7 and 6.8, and lower value of this parameter in an acidic environment.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Smigielska H.

1 Stachowiak J.

1 2004

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Sorption of copper and zinc ions by various cereal bran and collagen and elastin preparations