Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability
作者： Anders Hauer Møller , Wahyu Wijaya , Amita Jahangiri , Bjoern Madsen , Bjarne Joernsgaard
DOI: 10.1016/J.FOODHYD.2019.105559
关键词: General chemistry 、 Whey protein isolate 、 Precipitation (chemistry) 、 Solubility 、 Bixin 、 Aqueous solution 、 Beta-lactoglobulin 、 Absorbance 、 Chemistry 、 Chromatography
摘要: Abstract Norbixin is a carotenoid extracted from the Annatto plant (Bixa orellana) and widely used as natural colorant in pharmaceuticals, cosmetics food. It water-soluble at neutral alkaline pH, but below norbixin starts to precipitate limiting use acidic food products. As new approach enhance solubility stability of aqueous solution under conditions, was applied presence whey protein isolate (WPI) alginate (ALG). Addition WPI prevented precipitation between pH 2 7 except pI WPI, 5. The visual appearance, colorimetric measurements blue shift absorbance spectrum indicated that formed H-aggregates
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