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The Relation between Calcium Sequestering Capacity and Oxidation Degree of Dicarboxy‐Starch and Dicarboxy‐Inulin
Author(s) -
Besemer Arie C.,
van Bekkum Herman
Publication year - 1994
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19940461104
Subject(s) - chemistry , calcium , inulin , degree (music) , biochemistry , organic chemistry , physics , acoustics
The objective of this study was to establish the relation between the calcium sequestering capacity (SC) of dicarboxy‐starch and that of dicarboxy‐inulin, and the oxidation degree of these products. An S‐type curve is obtained when plotting the SC of oxidized starch versus the degree of oxidation. By contrast the sequestering capacity of dicarboxy‐inulin increases linearly with the degree of oxidation. The difference in behaviour of these materials can be attributed to the fact that upon starch oxidation the favourable oxydiacetate structure is obtained only after substantial conversion, whereas in inulin this structure is obtained immediately and is present in each oxidized fructose unit.