کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584446 | 1492026 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol](/preview/png/7584446.png)
چکیده انگلیسی
Resveratrol exhibits many health benefits; however, low water-solubility and instability under processing conditions such as heating can be some of the main challenges for its processing and formulation. Here the complexation of β-lactoglobulin (β-Lg) with resveratrol was investigated to improve its solubility and stability. The solubility of resveratrol in water was determined as 7â¯mg/100â¯ml. Resveratrol-β-Lg nanoparticles (181.8â¯nm) were produced at pH 6 and 75â¯Â°C for 45â¯min. Heating resveratrol solutions at 75â¯Â°C for 45â¯min resulted in isomerization of resveratrol and reduced antioxidant activity. However, resveratrol-β-Lg nanocomplexes which had undergone the same heat treatment exhibited improved antioxidant activity. Heating under pasteurisation conditions led to similar results and both native β-Lg and nanoparticles exhibited a protective effect against heat-induced chemical changes in resveratrol, resulting in enhanced antioxidant activity. Fluorescence measurements revealed strong interactions of resveratrol with both native protein and nanoparticles.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 266, 15 November 2018, Pages 101-109
Journal: Food Chemistry - Volume 266, 15 November 2018, Pages 101-109
نویسندگان
Yuchen Guo, Paula Jauregi,