Protective effect of β-lactoglobulin against heat induced loss of antioxidant activity of resveratrol.
作者： Yuchen Guo , Paula Jauregi
DOI: 10.1016/J.FOODCHEM.2018.05.108
关键词:
摘要: Resveratrol exhibits many health benefits; however, low water-solubility and instability under processing conditions such as heating can be some of the main challenges for its formulation. Here complexation β-lactoglobulin (β-Lg) with resveratrol was investigated to improve solubility stability. The in water determined 7 mg/100 ml. Resveratrol-β-Lg nanoparticles (181.8 nm) were produced at pH 6 75 °C 45 min. Heating solutions 45 min resulted isomerization reduced antioxidant activity. However, resveratrol-β-Lg nanocomplexes which had undergone same heat treatment exhibited improved pasteurisation led similar results both native β-Lg a protective effect against heat-induced chemical changes resveratrol, resulting enhanced Fluorescence measurements revealed strong interactions protein nanoparticles.
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