Determination of calcium-binding constants of caseins, phosphoserine, citrate and pyrophosphate: A modelling approach using free calcium measurement

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 676-682

  Mekmene, Omar ^a   Gaucheron, Frédéric ^a  

^a UMR1253   (France)

Author keywords

Calcium ion selective electrode; Calcium binding capacity; Calcium enriched foods; Casein; Complexing agent; CPP; Interaction; Milk; Model; Phosphate

Indexed keywords

CALCIUM BINDING; CALCIUM IONS; COMPLEXING-AGENT; CPP; INTERACTION; MILK;

BINDING SITES; BIOCHEMISTRY; CALCIUM; CARBOXYLATION; CASEIN; CHELATION; DAIRY PRODUCTS; FOOD ADDITIVES; ION SELECTIVE ELECTRODES; IONIC STRENGTH;

CALCIUM PHOSPHATE;

BETA CASEIN; CALCIUM; CARBOXYLIC ACID; CASEIN; CASEINATE; CASEINOPHOSPHOPEPTIDE; CITRIC ACID; PHOSPHOSERINE; PYROPHOSPHATE; UNCLASSIFIED DRUG;

ARTICLE; BINDING SITE; CALCIUM BINDING; ELECTRODE; ION SELECTIVE ELECTRODE; IONIC STRENGTH; PH; TEMPERATURE;

EID: 79952364480     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.121     Document Type: Article

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