Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food

Abstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate mixture in order to chelate calcium. Two equivalence points of the introduced phosphate groups were estimated to be around 3.85 and 8.76 by potentiometric titration. The structural characterization indicated that C6-OH in the chemical struct...