Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility

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Standard

Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility. / Jiang, Yuan; Liu, Xiao-Chen; Ahrné, Lilia M.; Skibsted, Leif H.

I: International Dairy Journal, Bind 118, 105042, 2021.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Jiang, Y, Liu, X-C, Ahrné, LM & Skibsted, LH 2021, 'Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility', International Dairy Journal, bind 118, 105042. https://doi.org/10.1016/j.idairyj.2021.105042

APA

Jiang, Y., Liu, X-C., Ahrné, L. M., & Skibsted, L. H. (2021). Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility. International Dairy Journal, 118, [105042]. https://doi.org/10.1016/j.idairyj.2021.105042

Vancouver

Jiang Y, Liu X-C, Ahrné LM, Skibsted LH. Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility. International Dairy Journal. 2021;118. 105042. https://doi.org/10.1016/j.idairyj.2021.105042

Author

Jiang, Yuan ; Liu, Xiao-Chen ; Ahrné, Lilia M. ; Skibsted, Leif H. / Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility. I: International Dairy Journal. 2021 ; Bind 118.

Bibtex

@article{02772258203e427cb5267aa6e0e33483,
title = "Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility",
abstract = "Calcium ions bind to lactose, galactose, glucose and fructose in a 1:1 ratio and to low-chain inulin in a 2:1 ratio; shown by conductivity using Job's method of continuous variation. The binding constant, Ka, for aqueous solution at 25.0 °C increases along the series of simple saccharides glucose (4 L mol−1) < fructose (6 L mol−1) < galactose (8 L mol−1) < lactose (10 L mol−1) as determined from equilibrated calcium iodate solubility. Isothermal titration calorimetry showed that calcium binding was athermal and binding accordingly entropy controlled. For lactose, the binding to the α-anomer increased during 5 h equilibration, while the binding for the β-anomer decreased to reach a common equilibrium as measured electrochemically. Quantum chemical calculations confirmed that the β-anomer of lactose and glucose binds calcium stronger than the α-anomer. For inulin, binding has Ka = 35 L mol−1 for each of two calcium in a moderately endothermic process.",
author = "Yuan Jiang and Xiao-Chen Liu and Ahrn{\'e}, {Lilia M.} and Skibsted, {Leif H.}",
year = "2021",
doi = "10.1016/j.idairyj.2021.105042",
language = "English",
volume = "118",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Calcium binding to lactose, inulin and their constituting monosaccharides and perspective for calcium bioaccessibility

AU - Jiang, Yuan

AU - Liu, Xiao-Chen

AU - Ahrné, Lilia M.

AU - Skibsted, Leif H.

PY - 2021

Y1 - 2021

N2 - Calcium ions bind to lactose, galactose, glucose and fructose in a 1:1 ratio and to low-chain inulin in a 2:1 ratio; shown by conductivity using Job's method of continuous variation. The binding constant, Ka, for aqueous solution at 25.0 °C increases along the series of simple saccharides glucose (4 L mol−1) < fructose (6 L mol−1) < galactose (8 L mol−1) < lactose (10 L mol−1) as determined from equilibrated calcium iodate solubility. Isothermal titration calorimetry showed that calcium binding was athermal and binding accordingly entropy controlled. For lactose, the binding to the α-anomer increased during 5 h equilibration, while the binding for the β-anomer decreased to reach a common equilibrium as measured electrochemically. Quantum chemical calculations confirmed that the β-anomer of lactose and glucose binds calcium stronger than the α-anomer. For inulin, binding has Ka = 35 L mol−1 for each of two calcium in a moderately endothermic process.

AB - Calcium ions bind to lactose, galactose, glucose and fructose in a 1:1 ratio and to low-chain inulin in a 2:1 ratio; shown by conductivity using Job's method of continuous variation. The binding constant, Ka, for aqueous solution at 25.0 °C increases along the series of simple saccharides glucose (4 L mol−1) < fructose (6 L mol−1) < galactose (8 L mol−1) < lactose (10 L mol−1) as determined from equilibrated calcium iodate solubility. Isothermal titration calorimetry showed that calcium binding was athermal and binding accordingly entropy controlled. For lactose, the binding to the α-anomer increased during 5 h equilibration, while the binding for the β-anomer decreased to reach a common equilibrium as measured electrochemically. Quantum chemical calculations confirmed that the β-anomer of lactose and glucose binds calcium stronger than the α-anomer. For inulin, binding has Ka = 35 L mol−1 for each of two calcium in a moderately endothermic process.

U2 - 10.1016/j.idairyj.2021.105042

DO - 10.1016/j.idairyj.2021.105042

M3 - Journal article

AN - SCOPUS:85102272766

VL - 118

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 105042

ER -

ID: 259067227