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钙羟棕榈酸酯:棕榈酸钙沉淀的可能前体相。

Calcium hydroxy palmitate: possible precursor phase in calcium precipitation by palmitate.

机构信息

Food Chemistry, Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

出版信息

Food Chem. 2013 Jun 15;138(4):2415-20. doi: 10.1016/j.foodchem.2012.12.012. Epub 2012 Dec 21.

Abstract

Calcium(II) precipitates with palmitate (Pal(-)), a process affecting calcium absorption in the gut, in a first-order reaction, as followed by a calcium electrode in neutral aqueous solution for excess of calcium(II), with a rate constant showing a minimum at physiological ionic strength of 0.32 ± 0.09 d(-1) at 25°C with a stoichiometry of 1.79 ± 0.03, lower than the expected 1:2. During ageing of precipitate, pH increases in the supernatant, while pH decreases for precipitation with excess of palmitate. Increasing pH, as in some aged food products, decreases the solubility, and Ksp(')=[Ca(2+)][Pal(-)][OH(-)] is found constant rather than Ksp=[Ca(2+)]Pal(-) in agreement with an initial precipitation of Ca(OH)(Pal), which slowly may convert into Ca(Pal)2·Ca(OH)(Pal) has a solubility minimum at physiological ionic strength with Ksp(')=(1.4 ± 0.4)10(-16)M(3). X-ray diffraction showed a d-spacing of 44.15Å (different from 45.2Å reported for Ca(Pal)2), and infrared spectroscopy confirmed the presence of a hydroxy group.

摘要

钙(II)与棕榈酸(Pal(-))沉淀,这是一个影响肠道钙吸收的一级反应,可以用钙离子电极在中性水溶液中进行检测,钙(II)过量,速率常数在生理离子强度为 0.32 ± 0.09 d(-1)时显示最小值,在 25°C 下为 1.79 ± 0.03,低于预期的 1:2。在沉淀老化过程中,上清液的 pH 值升高,而过量棕榈酸沉淀时 pH 值降低。如在某些老化食品中那样增加 pH 值会降低溶解度,并且发现 Ksp(')=[Ca(2+)][Pal(-)][OH(-)]是常数,而不是 Ksp=[Ca(2+)]Pal(-),这与 Ca(OH)(Pal)的初始沉淀一致,其可能会缓慢转化为 Ca(Pal)2·Ca(OH)(Pal),在生理离子强度下具有溶解度最小值,Ksp(')=(1.4 ± 0.4)10(-16)M(3)。X 射线衍射显示出 44.15Å 的 d 间距(与报道的 Ca(Pal)2 的 45.2Å 不同),红外光谱证实存在羟基。

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