کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598944 | 1492142 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Interactions of buttermilk with curcuminoids
ترجمه فارسی عنوان
تعامل پاستور با کورکومینوئید
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کلمات کلیدی
کورکومینوید، اب دوغ، الزام آور، ثبات، حامل، غذای بدردبخور،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The ability of buttermilk to carry and stabilise a preparation of curcuminoids was examined. The quenching of intrinsic protein fluorescence confirmed that the curcuminoids interacted with proteins in buttermilk. The Stern-Volmer quenching constant was ⩾9.4 à 103 M-1. The apparent binding constant of curcuminoids to whole buttermilk was ⩾2.2 à 104 M-1. Centrifugation of buttermilk (5% total solids, TS) - curcuminoid mixtures demonstrated that curcuminoids were partitioned into the cream (18.0% w/w, 0.64% TS), milk serum (73.3% w/w, 2.86% TS) and the casein-rich precipitate (6.76% w/w, 1.87% TS) fractions in the ratio of 1:3.7:3.5. The interaction of curcuminoids with components in the buttermilk improved its stability, as evidenced by the faster degradation of curcuminoids in phosphate buffer (pH = 6.8) than in buttermilk. The ability of buttermilk to carry and stabilise curcuminoids has the potential to enable the delivery of these components into functional foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 47-53
Journal: Food Chemistry - Volume 149, 15 April 2014, Pages 47-53
نویسندگان
Shishan Fu, Zhiping Shen, Said Ajlouni, Ken Ng, Luz Sanguansri, Mary Ann Augustin,