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  • 标题:Formación de nanocomplejos entre polifenoles de cáscaras de manzanas y beta-lactoglobulina para su potencial aplicación en alimentos funcionales
  • 作者:Emilce Elina Llopart ; Pablo Andrés Busti ; Roxana Andrea Verdini
  • 期刊名称:INNOTEC
  • 印刷版ISSN:1510-6593
  • 出版年度:2018
  • 期号:15 ene-jun
  • 页码:32-36
  • 语种:Spanish
  • 出版社:Laboratorio Tecnológico del Uruguay - LATU
  • 摘要:Polyphenols (PF) exert an important influence on human health, mainly due to their antioxidant capacity. Apples have PF mainly in their peel. Te major whey protein, beta-lactoglobulin (β-lg), can bind amphiphilic compounds, such as PF, protecting them from the action of external agents. In this work, nanocomplexes (NC) of PF extracted from red apple peel (Red Delicious), and β-lg were studied. By ultrafltration it was determined that 57% of the PF added bound to the protein. Fluorescence extinction of β-lg by PF addition performed at different temperatures confrmed the formation of a static complex. Te fluorescence extinction of β-lg with acrylamide did not vary signifcantly in the presence of PF, indicating that PF bound to a site different from the hydrophobic pocket of the protein. Particle size and ζ potential measurements of β-lg were not signifcantly modifed by the addition of PF. Tis fact pointed to a low number of PF bounded to the dimer of the protein. In conclusion, NC would allow PF vehiculization, their protection and use for enrichment functional foods.
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