Preparation, characterization of L-aspartic acid chelated calcium from oyster shell source and its calcium supplementation effect in rats

Preparation, characterization of L-aspartic acid chelated calcium from oyster shell source and its calcium supplementation effect in rats

To utilize the calcium of oyster shell, the L-aspartic acid chelated calcium from oyster shell (ACOS) was prepared by chelation reaction and its structural characterization and calcium supplementation effects in rats were investigated. The characterization results indicated that ACOS was clumpy comp...

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Bibliographic Details
Main Authors:	Zhen Wang, Kangyu Wang, Yinong Feng, Suisui Jiang, Yuanhui Zhao, Mingyong Zeng
Format:	Article
Language:	English
Published:	Elsevier 2020-12-01
Series:	Journal of Functional Foods
Subjects:	Oyster shell L-aspartic acid chelated calcium Structural characterization Calcium apparent absorption rate Bone Calcium supplementation effect
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464620304734

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