Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals

被引：57

作者：

Diarrassouba, Fatoumata ^{[1
]}

Remondetto, Gabriel ^{[2
]}

Garrait, Ghislain ^{[3
]}

Alvarez, Pedro ^{[1
]}

Beyssac, Eric ^{[3
]}

Subirade, Muriel ^{[1
]}

机构：

[1] Univ Laval, INAF STEIA, Chaire Rech Canada Prot Biosyst & Aliments Fonct, Quebec City, PQ G1V 0A6, Canada

[2] Agropur Cooperat, Ctr Rech & Dev, St Hubert, PQ, Canada

[3] EA CIDAM, Fac Pharm, Lab Biopharm, F-63001 Clermont Ferrand, France

来源：

FOOD CHEMISTRY | 2015年 / 173卷

基金：

加拿大自然科学与工程研究理事会;

关键词：

beta-Lactoglobulin; Lysozyme; Self-assembly; Proteins; Bioactives; Delivery vehicle; ALPHA-LACTALBUMIN; WHEY PROTEINS;

D O I：

10.1016/j.foodchem.2014.10.009

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Self-assembly structures of p-lactoglobulin (beta lg) and egg protein lysozyme (Lyso) were developed, using electrostatic interactions between the two oppositely charged proteins. Different beta lg/Lyso concentration ratios were essayed at pH 6.8 to select the optimal ratio for the proteins co-precipitation, which behaviour was then studied at varying pH values. Optimal beta lg/Lyso concentration ratio, prepared at pH 7.5, was selected for protein co-precipitation. As a result, a structure with a mean diameter of 7.1 +/- 2.5 mu m was formed, as indicated by static light scattering. Furthermore, the SEM images showed that beta lg and Lyso self-assembled to form a microsphere. Vitamin D-3, used as a model nutraceutical, was successfully entrapped in the beta lg/Lyso microspheres with an encapsulation efficiency of 90.8 +/- 4.8%. Therefore, the beta lg/Lyso microspheres can serve as a potential food-grade vehicle for bioactives in the formulation of food products and pharmaceuticals. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：203 / 209

页数：7

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