Effects of gastrointestinal pH conditions on the stability of the β-lactoglobulin/vitamin D3 complex and on the solubility of vitamin D3

Food Research International

Volumn 52, Issue 2, 2013, Pages 515-521

  Diarrassouba, Fatoumata ^a   Remondetto, Gabriel ^b   Liang, Li ^c   Garrait, Ghislain ^d   Beyssac, Eric ^d   Subirade, Muriel ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b Centre de Recherche et Développement Agropur Coopérative   (Canada)

^c JIANGNAN UNIVERSITY   (China)

^d UNIVERSITÉ CLERMONT AUVERGNE   (France)

Author keywords

Lactoglobulin; Fluorescence spectroscopy; PH induced structural transition; Solubility; Stability; U HPLC; Vitamin D3

Indexed keywords

BIOLOGICAL PROPERTIES; BOVINE MILK PROTEINS; COMPLEX FORMATIONS; FUNCTIONAL PROPERTIES; LACTOGLOBULIN; STRUCTURAL TRANSITIONS; U-HPLC; VITAMIN-D;

CONVERGENCE OF NUMERICAL METHODS; FLUORESCENCE SPECTROSCOPY; FOOD PRODUCTS; PH; SOLUBILITY; STABILITY; VITAMINS;

LIGANDS;

BOVINAE;

EID: 84877652827     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.026     Document Type: Article

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