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

The complexation of nanoparticles in unheated and heated (at 75–95°) soy protein isolate (SPI) with curcumin and the effects on curcumin stability/bioaccessibility and in vitro protein digestibility were investigated. The nanoparticles did not display noticeable changes in size and morphology upon n...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2015-04, Vol.63 (13), p.3559-3569
Hauptverfasser:	Chen, Fei-Ping, Li, Bian-Sheng, Tang, Chuan-He
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological Availability Capsules Curcumin - chemistry Curcumin - metabolism Curcumin - pharmacokinetics Digestion Drug Stability Hot Temperature Hydrolysis Hydrophobic and Hydrophilic Interactions Nanoparticles - chemistry Nutritive Value Particle Size Peptide Hydrolases - metabolism Solubility Soybean Proteins - chemistry Soybean Proteins - metabolism Soybean Proteins - pharmacokinetics
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