| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602110 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠Complex formation was observed between norbixin (annatto) and dairy proteins. ⺠Norbixin had higher binding affinity with sodium caseinate than with WPI. ⺠The effects of pH on binding between norbixin and dairy proteins were not apparent. ⺠Binding affinity was the strongest for BSA-norbixin and kappa-casein-norbixin among whey proteins and caseins, respectively. ⺠Complexation by norbixin changed the conformation of dairy proteins, with varying extent and trend for each protein.
Related Topics
Physical Sciences and Engineering
Chemistry
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Authors
Yue Zhang, Qixin Zhong,