کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593529 | 1492118 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Self-assembly structures of β-lactoglobulin (βlg) and egg protein lysozyme (Lyso) were developed, using electrostatic interactions between the two oppositely charged proteins. Different βlg/Lyso concentration ratios were essayed at pH 6.8 to select the optimal ratio for the proteins co-precipitation, which behaviour was then studied at varying pH values. Optimal βlg/Lyso concentration ratio, prepared at pH 7.5, was selected for protein co-precipitation. As a result, a structure with a mean diameter of 7.1 ± 2.5 μm was formed, as indicated by static light scattering. Furthermore, the SEM images showed that βlg and Lyso self-assembled to form a microsphere. Vitamin D3, used as a model nutraceutical, was successfully entrapped in the βlg/Lyso microspheres with an encapsulation efficiency of 90.8 ± 4.8%. Therefore, the βlg/Lyso microspheres can serve as a potential food-grade vehicle for bioactives in the formulation of food products and pharmaceuticals.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 203-209
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 203-209
نویسندگان
Fatoumata Diarrassouba, Gabriel Remondetto, Ghislain Garrait, Pedro Alvarez, Eric Beyssac, Muriel Subirade,