The construction of enzymolyzed α-lactalbumin based micellar nanoassemblies for encapsulating various kinds of hydrophobic bioactive compounds

Protein-based nanoassemblies can encapsulate hydrophobic compounds into their hydrophobic region and effectively improve their aqueous solubility and stability. However, hydrolyzed food protein based micellar nanoassemblies and their interaction with different hydrophobic compounds are less understo...

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Veröffentlicht in:	Food & function 2019-12, Vol.1 (12), p.8263-8272
Hauptverfasser:	Hu, Yulin, Bao, Cheng, Li, Dan, You, Lingxin, Du, Yizheng, Liu, Bin, Li, Xin, Ren, Fazheng, Li, Yuan
Format:	Artikel
Sprache:	eng
Schlagworte:	Astaxanthin Bacillus licheniformis - enzymology Bacterial Proteins - chemistry Bioactive compounds Coenzyme Q10 Curcumin Curcumin - chemistry Drug Compounding Encapsulation Hydrolysis Hydrophobic and Hydrophilic Interactions Hydrophobicity Lactalbumin Lactalbumin - chemistry Micelles Molecular weight Peptide Hydrolases - chemistry Peptides Proteinase Proteins Quercetin Quercetin - chemistry Self-assembly Solubility Stability Steric hindrance Ubiquinone - analogs & derivatives Ubiquinone - chemistry Xanthophylls - chemistry
Online-Zugang:	Volltext
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