Whey-protein-stabilized nanoemulsions as a potential delivery system for water-insoluble curcumin

被引：61
|
作者：
Li, Ming [1 ,2 ]
Ma, Ying [1 ]
Cui, Jie [1 ]
机构：
[1] Harbin Inst Technol, Sch Food Sci & Engn, Harbin 150090, Heilonjiang, Peoples R China
[2] Tonghua Normal Univ, Coll Pharmaceut & Food Sci, Tonghua 134001, Jilin, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 59卷 / 01期
关键词：
Curcumin; Whey protein isolate; iota-Carrageenan; Nanoemulsion; IOTA-CARRAGEENAN; PHYSICOCHEMICAL PROPERTIES; ENCAPSULATED CURCUMIN; IN-VITRO; EMULSIONS; GELATIN; CANCER; BIOAVAILABILITY; FLUORESCENCE; COMPLEX;
D O I：
10.1016/j.lwt.2014.04.054
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Nanoemulsions stabilized by whey protein isolate were successfully produced. The effects of the protein concentration, homogenization pressure, oil-to-water ratio and iota-carrageenan on the properties of the nanoemulsions were investigated. The nanoemulsions prepared only by whey protein isolate exhibited a notably good stability over various ionic strengths and thermal treatments and upon storage. iota-Carrageenan added in various concentrations has scarcely any significant effect on the physicochemical properties of nanoemulsions. The results suggested that it may not be necessary to use a polysaccharide as a second layer for the preparation of nanoemulsions when a relatively high protein concentration was used as the emulsifier to stabilize the nanoemulsions. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：49 / 58
页数：10
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