Characterization of milk proteins-lutein complexes and the impact on lutein chemical stability
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- 作者：Jiang Yia ; Yuting Fanb ; Wallace Yokoyamac ; Yuzhu Zhangc ; Liqing Zhaoa ; snowyzlj@163.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：SC ; sodium caseinate ; WPI ; whey protein isolate ; SPI ; soybean protein isolate ; PB ; phosphate buffer ; CD ; circular dichroism ; BLG ; β-lactoglobulin ; ALA ; α-lactalbumin ; BSA ; bovine serum albumin ; IG ; immunoglobulins ; LF ; lactoferrin
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 June 2016
- 年：2016
- 卷：200
- 期：Complete
- 页码：91-97
- 全文大小：1516 K
文摘
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Lutein doesn’t affect the secondary structure of milk proteins.
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Degradation of lutein was inhibited by binding with milk proteins.
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Sodium caseinate is a better choice in improving lutein’s stability.
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