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Abstract:

Growing attempts are being made to rationally utilize foods for human health improvement and disease prevention. Milk proteins are well suited for this purpose, since they are widely consumed, offer nutritional benefits and have been shown to be potentially suitable carriers for bioactive ingredients, such as vitamins and nutraceuticals. This work characterizes the interactions between β-lactoglobulin (β-lg) and folic acid (FA) at different load ratio and their functional implications, in terms of colloidal behavior and digestibility. Dynamic light scattering, isothermal titration calorimetery and atomic force microscopy were used to investigate β-lg/FA nano-complexes (mean size<10nm) formed at protein:vitamin molar ratio 1:10, whereas three FA molecules were found to be bound to one protein molecule. Colloidal stability tests (3

Registro:

Documento: Artículo
Título:Milk protein-vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impactoninvitro gastro-duodenal proteolysis
Autor:Pérez, O.E.; David-Birman, T.; Kesselman, E.; Levi-Tal, S.; Lesmes, U.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires and Consejo Nacional de Investigaciones Científicas y Tecnicas, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Faculty of Biotechnology and oFood Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel
Russel Berrie Nanotechnology Institute, Technion - Israel Institute of Technology, Haifa 32000, Israel
Idioma: Inglés
Palabras clave:β-lactoglobulin; Folic acid; Invitro digestion; Nano-complexes; Nano-particles
Año:2014
Volumen:38
Página de inicio:40
Página de fin:47
DOI: http://dx.doi.org/10.1016/j.foodhyd.2013.11.010
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_0268005X_v38_n_p40_Perez

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Citas:

---------- APA ----------
Pérez, O.E., David-Birman, T., Kesselman, E., Levi-Tal, S. & Lesmes, U. (2014) . Milk protein-vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impactoninvitro gastro-duodenal proteolysis. Food Hydrocolloids, 38, 40-47.
http://dx.doi.org/10.1016/j.foodhyd.2013.11.010
---------- CHICAGO ----------
Pérez, O.E., David-Birman, T., Kesselman, E., Levi-Tal, S., Lesmes, U. "Milk protein-vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impactoninvitro gastro-duodenal proteolysis" . Food Hydrocolloids 38 (2014) : 40-47.
http://dx.doi.org/10.1016/j.foodhyd.2013.11.010
---------- MLA ----------
Pérez, O.E., David-Birman, T., Kesselman, E., Levi-Tal, S., Lesmes, U. "Milk protein-vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impactoninvitro gastro-duodenal proteolysis" . Food Hydrocolloids, vol. 38, 2014, pp. 40-47.
http://dx.doi.org/10.1016/j.foodhyd.2013.11.010
---------- VANCOUVER ----------
Pérez, O.E., David-Birman, T., Kesselman, E., Levi-Tal, S., Lesmes, U. Milk protein-vitamin interactions: Formation of beta-lactoglobulin/folic acid nano-complexes and their impactoninvitro gastro-duodenal proteolysis. Food Hydrocolloids. 2014;38:40-47.
http://dx.doi.org/10.1016/j.foodhyd.2013.11.010