Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 13, 2015, Pages 3559-3569

  Chen, Fei Ping ^a   Li, Bian Sheng ^a   Tang, Chuan He ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

curcumin; nanoencapsulation; nanovehicle; protein digestibility; soy protein isolate (SPI)

Indexed keywords

ENCAPSULATION; NANOPARTICLES;

CURCUMIN; NANO-ENCAPSULATION; NANOVEHICLE; PROTEIN DIGESTIBILITY; SOY PROTEIN ISOLATES;

PROTEINS;

CURCUMIN; MICROCAPSULE; NANOPARTICLE; PEPTIDE HYDROLASE; SOYBEAN PROTEIN;

BIOAVAILABILITY; CHEMICAL PHENOMENA; CHEMISTRY; DIGESTION; DRUG STABILITY; HEAT; HYDROLYSIS; METABOLISM; MICROCAPSULE; NUTRITIONAL VALUE; PARTICLE SIZE; SOLUBILITY;

BIOLOGICAL AVAILABILITY; CAPSULES; CURCUMIN; DIGESTION; DRUG STABILITY; HOT TEMPERATURE; HYDROLYSIS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; NANOPARTICLES; NUTRITIVE VALUE; PARTICLE SIZE; PEPTIDE HYDROLASES; SOLUBILITY; SOYBEAN PROTEINS;

EID: 84926430256     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00448     Document Type: Article

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