Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk

Journal of Dairy Research

Volumn 80, Issue 2, 2013, Pages 152-158

  Rahimi Yazdi, Saeed ^a,d   Bonomi, Francesco ^b   Iametti, Stefania ^b   Miriani, Matteo ^b   Brutti, Andrea ^c   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF MILAN   (Italy)

^c Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^d NIZO Research Institute   (Netherlands)

Author keywords

Curcumin; fluorescence quenching; high hydrostatic pressure; milk proteins; steady state fluorescence

Indexed keywords

CASEIN; CURCUMIN; MILK PROTEIN;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; HYDROSTATIC PRESSURE; METABOLISM; MICELLE; MILK; SOLUBILITY; SPECTROFLUOROMETRY;

ANIMALS; CASEINS; CURCUMIN; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; HYDROSTATIC PRESSURE; MICELLES; MILK; MILK PROTEINS; SOLUBILITY; SPECTROMETRY, FLUORESCENCE;

CURCUMA LONGA;

EID: 84876107163     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029913000125     Document Type: Article

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