Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 960-965

  Tapal, Arun ^a   Tiku, Purnima Kaul ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Complexation; Curcumin; Solubility; Soy protein isolate; Stability

Indexed keywords

ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; CURCUMIN; FUNCTIONAL FOODS; HYDROPHOBIC INTERACTIONS; INTESTINAL ABSORPTION; INTESTINAL FLUID; INTRINSIC FLUORESCENCE; PRODUCT FORMULATION; SOY PROTEIN ISOLATES; STABILITY STUDY; WATER SOLUBILITIES;

BIOCHEMISTRY; COMPLEXATION; CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; SOLUBILITY; STABILITY; ULTRAVIOLET SPECTROSCOPY; WATER ABSORPTION;

PROTEINS;

CURCUMIN; EMULSIFYING AGENT; FOAMING AGENT; SOY PROTEIN ISOLATE; SOYBEAN PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; COMPLEX FORMATION; CONTROLLED STUDY; EMULSION; FLUORESCENCE SPECTROSCOPY; FOAMING; HYDROPHOBIC INTERACTION CHROMATOGRAPHY; INTESTINE ABSORPTION; INTESTINE FLUID; SIMULATION; SOLUBILITY; STOMACH JUICE; ULTRAVIOLET SPECTROSCOPY;

EID: 80052961538     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.025     Document Type: Article

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