Bindung von Blei‐Ionen an Nahrungspektine in Gemüse und Obst

The binding of Pb2+- and Cu2+-ions to ethanol-insoluble substances from three sorts of raw or cooked table potatoes in aqueous suspension is investigated. Moreover, analogous tests on the binding of Pb2+-ions to glucose-6- and glucose-1-phosphate as well as to phosphoric acid are performed. The determination of the free cations in the equilibrium solutions is directly carried out by means of ion-specific electrodes in consideration of the pH-influence. In view of nutrition physiology raw and cooked potatoes are capable, as well as vegetables, of binding Pb2+ and Cu2+ ions, due to their content of pectins with an esterification degree found to be in the range of 50-56% and 42-48%, respectively. The binding capacity of the ethanol-insoluble substances does not only base on their content of pectin-carboxyl groups but also on other macromolecular components. Among the metabolic degradation products of potato starch only free phosphoric acid is capable of binding Pb2+ ions.

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Bindung von Blei‐ und Kupfer‐Ionen an ethanol‐unlösliche Substanzen aus Speisekartoffeln

Köhn

Dongowski

Bock

1986

Nahrung

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Thermodynamic approach to the selection of polyuronide sequestrants for preventive and medicinal nutrition

Braudo¹,

Danilova²,

Dianova³

et al. 1996

Nahrung

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An approach to the analysis of isotherms of cooperative binding is developed that allows to calculate approximately affinity profiles, i.e. dependencies of binding constants on binding densities. The comparison of the affinity profiles of the interactions of Ca2+ and Sr2+ ions with sodium pectate as well as sodium alginates with the different content of the blocks of alpha-L-guluronic acid residues (GG-blocks) and blocks of mixed composition showed that (1) pectate has higher affinity to both ions as compared with alginates; (2) the affinity of pectate to Ca2+ ions is comparable to its affinity to Sr2+ ions but in the case of Ca2+ ions the maximum of the affinity profile falls on the substantially lesser value of the binding density in comparison to Sr2+ ions that seems to be unfavorable from the standpoint of the use of this polyuronide in preventive or medicinal nutrition; (3) the affinity of both alginates to Sr2+ ions at relatively low binding densities exceeds their affinity to Ca2+ ions; (4) the affinity of alginates to Sr2+ ions increases with the increase in the content of GG-blocks, whereas the affinity to Ca2+ ions practically does not depend on the composition of the alginate; (5) the maximum binding density of Sr2+ ions to the alginates approximately corresponds to the content of GG-blocks. These results corroborate the practice of the use of alginates rich in residues of alpha-L-guluronic acid for the removal of radioactive strontium from the digestive tract. The binding constants of Pb2+ ions to pectate over a wide range of binding densities are more than an order of magnitude greater than those of alkali-earth metal ions.

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Bindung von Quecksilber, Cadmium und Blei in pflanzlichen und tierischen Geweben im Hinblick auf die menschliche Ernährung

Fathi

1983

Z. Anal. Chem.

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Bindung von Blei‐Ionen an Nahrungspektine in Gemüse und Obst

Cited by 17 publications

References 11 publications

Bindung von Blei‐ und Kupfer‐Ionen an ethanol‐unlösliche Substanzen aus Speisekartoffeln

Bindung von Blei‐ und Kupfer‐Ionen an ethanol‐unlösliche Substanzen aus Speisekartoffeln

Thermodynamic approach to the selection of polyuronide sequestrants for preventive and medicinal nutrition

Bindung von Quecksilber, Cadmium und Blei in pflanzlichen und tierischen Geweben im Hinblick auf die menschliche Ernährung

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