Influence of lactose on the diffusion of calcium ions at physiological temperature
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- 作者：Luis M.P. Verissimoa ; luisve@gmail.com" class="auth_mail ; Vâ ; nia C.M. Ribeiroa ; vaniarib17@hotmail.com" class="auth_mail ; Ana C.F. Ribeiroa ; anacfrib@ci.uc.pt" class="auth_mail ; M. Melia Rodrigob ; mmelia.rodrigo@uah.es" class="auth_mail ; Miguel A. Estesob ; miguel.esteso@uah.es" class="auth_mail
- 关键词：Lactose ; Calcium chloride ; Solutions ; Mutual diffusion coefficient ; Transport properties
- 刊名：Food Chemistry
- 出版年：15 November 2014
- 年：2014
- 卷：163
- 期：Complete
- 页码：284-288
- 全文大小：357 K
文摘
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Calcium transport in lactose/calcium systems at 37 °C is affected by sugar concentration.
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Association calcium/lactose is responsible of decreasing in diffusion coefficient values.
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At 37 °C, the thermal motion difficult the stabilization of associated structures.