This study evaluated the effect of different concentrations of sodium trimetaphosphate (TMP) with and without fluoride (F) on the concentration of calcium (Ca), phosphorus (P) and F in hydroxyapatite (HA). Synthetic HA powder (0.15 g) was suspended (n=6) in solutions (75 mL) of TMP at 0%, 0.1%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 2.0%, 4.0%, 6.0%, 8.0% and 10% concentrations in the presence and absence of 100 ppm F and subjected to a pH-cycling process. The precipitates were filtrated, dried at 70° C for 24 h and ground onto a fine powder. The concentrations of F (KOH (CaF2) and HCl (FA) soluble), Ca (Arsenazo III), and P (molybdate method) in HA were determined. The Ca P, and Ca/P ratio data were subjected to Tukey's test and the F data were subjected to Student-Newman-Keuls test (p<0.05). The addition of TMP to the samples reduced F deposition to 98% (p<0.001). The groups containing 100 ppm F and 0.4% or 0.6% TMP exhibited a higher Ca concentration than the group containing only 100 ppm F (p<0.05). Furthermore, the HA treated with 0.2% and 0.4% TMP and 100 ppm F showed a higher Ca/P ratio than the other groups (p<0.001). In conclusion, TMP at 0.2%, 0.4% and 0.6% concentrations combined with F seemed to be able to precipitate HA with low solubility. However, especially at high concentrations, TMP interferes with F deposition on HA.
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http://dx.doi.org/10.1590/0103-6440201302000 | DOI Listing |
Int J Biol Macromol
December 2024
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address:
Phosphorylation is an important modification to modulate functional and digestive properties of starches. We systematically investigated starch phosphorylation process parameters by using two different preparation methods (slurry and semi-dry conditions) and four commonly used phosphorylating agents, namely sodium tripolyphosphate (STPP), sodium trimetaphosphate (STMP), STMP/STPP (99: 1), and sodium phytate (SP). The effects of phosphorylation on physicochemical characteristics, techno-functionalities, digestive properties and structural features of corn starch were analyzed.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Cd. Universitaria, Av. de las Américas y Josefa Ortiz S/N, 80010 Culiacán, Sinaloa, México. Electronic address:
Starch has multiple uses in the food industry as a stabilizer, adhesive, gelling agent, thickener, and water retention agent. Nonetheless, native starch presents limitations that restrict its applications. Thus, starch can be chemically modified by reactive extrusion (REX) to overcome these disadvantages.
View Article and Find Full Text PDFBraz Oral Res
December 2024
Universidade de São Paulo - USP, Bauru School of Dentistry, Department of Biological Sciences, Bauru, SP, Brazil.
The objective of this in vitro study was to assess the efficacy of CaneCPI-5, either alone or in combination with various concentrations of sodium trimetaphosphate (TMP) in protecting against initial enamel erosion. A total of 135 bovine enamel specimens were prepared and categorized into nine groups (n/group=15) according to the following treatments: Deionized water; Commercial solution (Elmex Erosion ProtectionTM); 0.1 mg/mL CaneCPI-5; 0.
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
School of Food Safety, Taipei Medical University, Taipei 11031, Taiwan; Ph.D. Program in Drug Discovery and Development Industry, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan; Research Center of Biomedical Device, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan; TMU Research Center for Digestive Medicine, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan. Electronic address:
As global warming and the energy crisis receive increasing attention, the development of ecofriendly functional food packaging materials has also garnered significant interest. In this study, curdlan was combined with foaming agents (Cremodan and xanthan) and a crosslinking agent (sodium trimetaphosphate) to form a porous curdlan hydrogel. The material properties of the curdlan hydrogels were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and a thermogravimetric analysis (TGA).
View Article and Find Full Text PDFJ Food Sci
December 2024
Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China.
The inherent limitations of native starch considerably restrict its applications in the food industry. To enhance its processing properties, Arenga pinnata (Wurmb.) Merr.
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