Strontium increasing calcium accessibility from calcium citrate

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Strontium increasing calcium accessibility from calcium citrate. / Liu, Xiaochen; Skibsted, Leif Horsfelt.

In: Food Chemistry, Vol. 367, 130674, 2022.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Liu, X & Skibsted, LH 2022, 'Strontium increasing calcium accessibility from calcium citrate', Food Chemistry, vol. 367, 130674. https://doi.org/10.1016/j.foodchem.2021.130674

APA

Liu, X., & Skibsted, L. H. (2022). Strontium increasing calcium accessibility from calcium citrate. Food Chemistry, 367, [130674]. https://doi.org/10.1016/j.foodchem.2021.130674

Vancouver

Liu X, Skibsted LH. Strontium increasing calcium accessibility from calcium citrate. Food Chemistry. 2022;367. 130674. https://doi.org/10.1016/j.foodchem.2021.130674

Author

Liu, Xiaochen ; Skibsted, Leif Horsfelt. / Strontium increasing calcium accessibility from calcium citrate. In: Food Chemistry. 2022 ; Vol. 367.

Bibtex

@article{ce0be94142d442aca104f51db83004e4,
title = "Strontium increasing calcium accessibility from calcium citrate",
abstract = "Strontium chloride added to aqueous suspensions of metastable calcium citrate tetrahydrate increased calcium ion activity measured electrochemically without transition of metastable tetrahydrate to stable calcium citrate hexahydrate as shown by DSC. Calcium activity increase was explained by lower solubility of strontium citrate pentahydrate formed (8.9 × 10−4 M at 25 °C) increasing with temperature compared to calcium citrate tetrahydrate (1.6 × 10−3 M) decreasing with temperature. Strontium binding to citrate was found endothermic, ΔH0 = 45 kJ∙mol−1 at 25 °C, while calcium binding shows variation from ΔH0 = 94 kJ∙mol−1 at 10 °C becoming exothermic above physiological temperature with ΔH0 = −9 kJ∙mol−1 at 45 °C as determined from temperature and concentration variation in electric conductivity. These differences in solution thermodynamics and pH effect on complex formation between calcium and strontium citrate are discussed in relation to biomineralization.",
author = "Xiaochen Liu and Skibsted, {Leif Horsfelt}",
year = "2022",
doi = "10.1016/j.foodchem.2021.130674",
language = "English",
volume = "367",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Strontium increasing calcium accessibility from calcium citrate

AU - Liu, Xiaochen

AU - Skibsted, Leif Horsfelt

PY - 2022

Y1 - 2022

N2 - Strontium chloride added to aqueous suspensions of metastable calcium citrate tetrahydrate increased calcium ion activity measured electrochemically without transition of metastable tetrahydrate to stable calcium citrate hexahydrate as shown by DSC. Calcium activity increase was explained by lower solubility of strontium citrate pentahydrate formed (8.9 × 10−4 M at 25 °C) increasing with temperature compared to calcium citrate tetrahydrate (1.6 × 10−3 M) decreasing with temperature. Strontium binding to citrate was found endothermic, ΔH0 = 45 kJ∙mol−1 at 25 °C, while calcium binding shows variation from ΔH0 = 94 kJ∙mol−1 at 10 °C becoming exothermic above physiological temperature with ΔH0 = −9 kJ∙mol−1 at 45 °C as determined from temperature and concentration variation in electric conductivity. These differences in solution thermodynamics and pH effect on complex formation between calcium and strontium citrate are discussed in relation to biomineralization.

AB - Strontium chloride added to aqueous suspensions of metastable calcium citrate tetrahydrate increased calcium ion activity measured electrochemically without transition of metastable tetrahydrate to stable calcium citrate hexahydrate as shown by DSC. Calcium activity increase was explained by lower solubility of strontium citrate pentahydrate formed (8.9 × 10−4 M at 25 °C) increasing with temperature compared to calcium citrate tetrahydrate (1.6 × 10−3 M) decreasing with temperature. Strontium binding to citrate was found endothermic, ΔH0 = 45 kJ∙mol−1 at 25 °C, while calcium binding shows variation from ΔH0 = 94 kJ∙mol−1 at 10 °C becoming exothermic above physiological temperature with ΔH0 = −9 kJ∙mol−1 at 45 °C as determined from temperature and concentration variation in electric conductivity. These differences in solution thermodynamics and pH effect on complex formation between calcium and strontium citrate are discussed in relation to biomineralization.

U2 - 10.1016/j.foodchem.2021.130674

DO - 10.1016/j.foodchem.2021.130674

M3 - Journal article

C2 - 34343801

VL - 367

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 130674

ER -

ID: 285735680