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You searched for: Journal Journal of agricultural and food chemistry Remove constraint Journal: Journal of agricultural and food chemistry Publication Year 2018 Remove constraint Publication Year: 2018 Source 2018 v.66 no.36 Remove constraint Source: 2018 v.66 no.36 Subject functional foods Remove constraint Subject: functional foods Subject hydrophobic bonding Remove constraint Subject: hydrophobic bonding
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1. Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range

Author:
Qin, Xinguang; Yuan, Dan; Wang, Qi; Hu, Zhongze; Wu, Yang; Cai, Jie; Huang, Qingrong; Li, Shuyi; Liu, Gang
Source:
Journal of agricultural and food chemistry 2018 v.66 no.36 pp. 9556-9564
ISSN:
1520-5118
Subject:
Maillard reaction products; anthocyanins; antioxidant activity; color; dispersions; fluorescence emission spectroscopy; functional foods; glucose; heat stability; heat treatment; hydrophobic bonding; industrial applications; ingredients; pH; particle size; whey protein isolate
Abstract:
... The poor thermal and acid stabilities of anthocyanins greatly limit their industrial applications as functional food ingredients. This work investigated the ability of the Maillard reaction products (MRPs) of whey protein isolates and glucose to enhance the thermal stability of anthocyanins over the pH range of 2.0–7.0. Anthocyanin dispersions were subjected to up to 120 min of thermal treatment a ...
DOI:
10.1021/acs.jafc.8b03125

2. Fabrication of Resveratrol-Loaded Whey Protein–Dextran Colloidal Complex for the Stabilization and Delivery of β-Carotene Emulsions

Author:
Yi, Jiang; Liu, Yuexiang; Zhang, Yuzhu; Gao, Luyu
Source:
Journal of agricultural and food chemistry 2018 v.66 no.36 pp. 9481-9489
ISSN:
1520-5118
Subject:
beta-carotene; colloids; emulsions; fluorescence emission spectroscopy; functional foods; gel electrophoresis; glycation; heat; heat treatment; hydrophobic bonding; hydrophobicity; ionic strength; nanoparticles; pH; protocols; resveratrol; storage quality; transmission electron microscopy; ultraviolet radiation; whey; whey protein isolate
Abstract:
... The effects of resveratrol (RES)-loaded whey protein isolate (WPI)–dextran nanocomplex on the physicochemical stability of β-carotene (BC) emulsions were evaluated. WPI–dextran was prepared by Maillard-based glycation and confirmed with gel electrophoresis and OPA assay. WPI–RES and WPI–dextran–RES nanoparticles were prepared with a simple nanocomplexation protocol. Fluorescence spectra indicated ...
DOI:
10.1021/acs.jafc.8b02973