ABSTRACTUnbleached flour (pH 5.8) was treated with36Cl2(g) in a closed‐system flour chlorinator to pH levels of 5.25, 4.41, and 4.01. Of the total active Cl2generated (12.38, 20.71 and 28.17 mg, respectively), 98.6–99.6 was shown to react with the flour. Only 0.35–1.37 was recovered in NaOH traps. Extraction of the treated flour with chloroform showed that 27.0–33.7 of the total36Cl was incorporated into flour lipids, of which 31.2–39.1 of the radioactivity went to nonpolar lipids and 60.9–68.8 to polar lipids. The water‐insoluble and water‐soluble fractions of defatted flour contained 17.9–21.4 and 2.1–4.7 of the total36Cl, respectively. The remaining36Cl (40.3–49.1
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