美拉德反应
玉米黄质
叶黄素
褐藻糖胶
结合
化学
牛血清白蛋白
吸光度
糖基化
色谱法
生物化学
多糖
类胡萝卜素
数学
数学分析
受体
作者
Sun-Bin Kim,Weon‐Sun Shin
出处
期刊:Food Chemistry
[Elsevier]
日期:2020-10-28
卷期号:343: 128437-128437
被引量:25
标识
DOI:10.1016/j.foodchem.2020.128437
摘要
Abstract The effective delivery of bioactive compounds has recently been receiving attention. In this study, a conjugate with BSA and fucoidan synthesized via the Maillard reaction was confirmed through electrophoresis, the o-phthalaldehyde assay, and through changes in absorbance. Two moles of fucoidan were glycated with one mole of BSA at 60 °C and 79% relative humidity for 4 days. The droplet coated with B-F conjugate remained stable during storage at 4 and 25 °C and slightly increased only at 55 °C however, the droplet coated with intact BSA and B/F mixture significantly increased. L/Z were degraded about 82, 79, and 36% for 4, 25, and 55 °C, respectively, regardless of the type of emulsifier. Although the conjugates could not prevent the degradation of lutein and zeaxanthin during storage, they improved the stability of the emulsion and showed 4.20-fold and 1.32-fold higher bioaccessibility than intact BSA and B/F mixtures, respectively.
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