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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor HE,Zhixiong (1) TIAN,Quanhua (1) WANG,Jianhua (1) WEI,Lingyun (1) YANG,Wenzhu (1) Palavra-chave Bifidobacteria (1) Calcium phosphorylated inulin (1) Chelate (1) Colon (1) Degree of substitution (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2019 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food Ciênc. Tecnol. Aliment. WEI,Lingyun; YANG,Wenzhu; WANG,Jianhua; TIAN,Quanhua; HE,Zhixiong. Abstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate mixture in order to chelate calcium. Two equivalence points of the introduced phosphate groups were estimated to be around 3.85 and 8.76 by potentiometric titration. The structural characterization indicated that C6-OH in the chemical structure of phosphorylated inulin was located in the outside of the sugar ring and its steric hindrance was relatively small and esterification was performed with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Calcium phosphorylated inulin; Degree of substitution; Chelate; Bifidobacteria; Colon. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500237 Registros recuperados: 1 Primeira ... 1 ... Última

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