Characterization of milk proteins-lutein complexes and the impact on lutein chemical stability

Food Chemistry

Volumn 200, Issue , 2016, Pages 91-97

  Yi, Jiang ^a   Fan, Yuting ^b   Yokoyama, Wallace ^c   Zhang, Yuzhu ^c   Zhao, Liqing ^a  

^a SHENZHEN UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Chemical stability; Lutein; Secondary structure; Sodium caseinate; Whey protein isolate

Indexed keywords

BINS; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLUORESCENCE; HYDROPHOBICITY; PROTEINS; SODIUM; STABILITY; ULTRAVIOLET VISIBLE SPECTROSCOPY;

AQUEOUS SOLUBILITY; HYDROPHOBIC CONTACT; LUTEIN; PREPARATION METHOD; SECONDARY STRUCTURES; SODIUM CASEINATE; UV-VIS SPECTROSCOPY; WHEY PROTEIN ISOLATE;

CHEMICAL STABILITY;

CASEIN; MILK PROTEIN; NUTRACEUTICAL; SODIUM CASEINATE; UNCLASSIFIED DRUG; WHEY PROTEIN; XANTHOPHYLL;

AQUEOUS SOLUTION; ARTICLE; BINDING AFFINITY; CHEMICAL STABILITY; CIRCULAR DICHROISM; DECOMPOSITION; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; LIPOPHILICITY; MATHEMATICAL PARAMETERS; OXIDATION; PHYSICAL PHENOMENA; PROTEIN SECONDARY STRUCTURE; SOLUBILITY; STERN VOLMER EQUATION; TURBIDITY; ULTRAVIOLET SPECTROSCOPY;

CASEINS; LUTEIN; MILK PROTEINS; WHEY PROTEINS;

EID: 84954094381     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.035     Document Type: Article

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