Perspectives of non-equilibrium thermodynamics of calcium transport by caseins

Research output: Contribution to journal › Review › Research › peer-review

Standard

Perspectives of non-equilibrium thermodynamics of calcium transport by caseins. / Skibsted, Leif H.

In: European Food Research and Technology, Vol. 250, 2024, p. 15-20.

Research output: Contribution to journal › Review › Research › peer-review

Harvard

Skibsted, LH 2024, 'Perspectives of non-equilibrium thermodynamics of calcium transport by caseins', European Food Research and Technology, vol. 250, pp. 15-20. https://doi.org/10.1007/s00217-023-04380-0

APA

Skibsted, L. H. (2024). Perspectives of non-equilibrium thermodynamics of calcium transport by caseins. European Food Research and Technology, 250, 15-20. https://doi.org/10.1007/s00217-023-04380-0

Vancouver

Skibsted LH. Perspectives of non-equilibrium thermodynamics of calcium transport by caseins. European Food Research and Technology. 2024;250:15-20. https://doi.org/10.1007/s00217-023-04380-0

Author

Skibsted, Leif H. / Perspectives of non-equilibrium thermodynamics of calcium transport by caseins. In: European Food Research and Technology. 2024 ; Vol. 250. pp. 15-20.

Bibtex

@article{93f3870a602b4b1880acc8f60e1d04a4,
title = "Perspectives of non-equilibrium thermodynamics of calcium transport by caseins",
abstract = "Transport by the milk of calcium hydrogen phosphate for biomineralization in next-generation mammals depends on intrinsically disordered casein proteins. Association of calcium to caseins is a two-step process with an initial fast bimolecular reaction with little temperature dependence followed by slower temperature-dependent rearrangements. Dissociation of calcium from caseins appears with negative energies of activation. Dissociation of calcium from caseins seems accordingly to go through different transition states and intermediates than association. Milk hydrogencitrate dissolves colloidal calcium phosphates spontaneously creating strong calcium citrate supersaturation. The degree of local supersaturation increases with decreasing temperature and can like the negative energy of activation seen for dissociation of calcium ions from casein micelles not be accommodated within traditional transition state theory. There is a need for rethinking the dynamics of the reversible calcium association to and dissociation from the caseins in calcium transport going beyond traditional transition state theory to develop novel dairy and non-dairy foods with increased calcium bioavailability.",
keywords = "Calcium biotransport, Caseins, Citrate, Phosphate",
author = "Skibsted, {Leif H.}",
note = "Publisher Copyright: {\textcopyright} 2023, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.",
year = "2024",
doi = "10.1007/s00217-023-04380-0",
language = "English",
volume = "250",
pages = "15--20",
journal = "European Food Research and Technology",
issn = "1438-2377",
publisher = "Springer",

}

RIS

TY - JOUR

T1 - Perspectives of non-equilibrium thermodynamics of calcium transport by caseins

AU - Skibsted, Leif H.

N1 - Publisher Copyright: © 2023, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.

PY - 2024

Y1 - 2024

N2 - Transport by the milk of calcium hydrogen phosphate for biomineralization in next-generation mammals depends on intrinsically disordered casein proteins. Association of calcium to caseins is a two-step process with an initial fast bimolecular reaction with little temperature dependence followed by slower temperature-dependent rearrangements. Dissociation of calcium from caseins appears with negative energies of activation. Dissociation of calcium from caseins seems accordingly to go through different transition states and intermediates than association. Milk hydrogencitrate dissolves colloidal calcium phosphates spontaneously creating strong calcium citrate supersaturation. The degree of local supersaturation increases with decreasing temperature and can like the negative energy of activation seen for dissociation of calcium ions from casein micelles not be accommodated within traditional transition state theory. There is a need for rethinking the dynamics of the reversible calcium association to and dissociation from the caseins in calcium transport going beyond traditional transition state theory to develop novel dairy and non-dairy foods with increased calcium bioavailability.

AB - Transport by the milk of calcium hydrogen phosphate for biomineralization in next-generation mammals depends on intrinsically disordered casein proteins. Association of calcium to caseins is a two-step process with an initial fast bimolecular reaction with little temperature dependence followed by slower temperature-dependent rearrangements. Dissociation of calcium from caseins appears with negative energies of activation. Dissociation of calcium from caseins seems accordingly to go through different transition states and intermediates than association. Milk hydrogencitrate dissolves colloidal calcium phosphates spontaneously creating strong calcium citrate supersaturation. The degree of local supersaturation increases with decreasing temperature and can like the negative energy of activation seen for dissociation of calcium ions from casein micelles not be accommodated within traditional transition state theory. There is a need for rethinking the dynamics of the reversible calcium association to and dissociation from the caseins in calcium transport going beyond traditional transition state theory to develop novel dairy and non-dairy foods with increased calcium bioavailability.

KW - Calcium biotransport

KW - Caseins

KW - Citrate

KW - Phosphate

U2 - 10.1007/s00217-023-04380-0

DO - 10.1007/s00217-023-04380-0

M3 - Review

AN - SCOPUS:85173532310

VL - 250

SP - 15

EP - 20

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

ER -

ID: 372812115