Effect of hydrocolloids on potential availability of calcium

Abstract

Interactions between calcium ions and hydrocolloids (kappa-carrageenan, sodium alginate, pectin, carboxymethylcellulose, locust bean gum, guar gum and gelatin) were evaluated at different pH levels (1, 4, 7 and sequential 1-7). Only kappa-carrageenan and alginate were found to bind appreciable amounts of Ca ions at pH 4 and 7 because of their anionic character. However, in the case of alginate, the affinity to bind Ca2+ decreased with increase of this hydrocolloid concentration at pH 7. In addition, when the pH was sequentially increased from 1 to 7, kappa-carrageenan did not bind Ca2+ as compared to sodium alginate. On the other hand, charged hydrocolloids (pectin and carboxymethylcellulose) as well as neutral hydrocolloids (locust bean gum, guar gum and gelatin) have little or no ability to interact with calcium under the various conditions studied.