期刊
FOOD HYDROCOLLOIDS
卷 31, 期 1, 页码 33-41出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2012.09.013
关键词
Food biopolymers; Biopolymer nano-particles; Lactoferrin; Electrostatic biopolymer interactions; In vitro proteolysis; Dietary fibers
资金
- Technion through the Russell Berrie Nanotechnology Institute
- Technion
- EU [STSM 310811-009017]
- BBSRC through the Food Structure ISP
- BBSRC [BBS/E/F/00044420] Funding Source: UKRI
- Biotechnology and Biological Sciences Research Council [BBS/E/F/00044420] Funding Source: researchfish
The application and development of biopolymer-based particulate delivery systems is receiving considerable attention from scientists and manufacturers seeking to engineer healthier and safer foods. Present work focused on the fabrication and proteolysis of bovine lactoferrin nano-particles onto which pectins, alginate and carrageenan were electrostatically deposited. DLS, CD and AFM were used to ascertain the formation of spherical structures with varying zeta potentials and modified protein folding. SDS-PAGE analyses of samples collected during simulated human gastro-duodenal digestion revealed that in the case of high and low methoxy pectin particle zeta potential values (-35.4 mV and -50.3 mV respectively) were found to be inversely linked to lactoferrin digestion rate. Moreover, the electrostatic binding of food grade iota-carrageenan onto lactoferrin nano-particles was found to yield highly charged particles (zeta = -69.2 mV) with low surface roughness and to enable a proportion of the lactoferrin to resist 1 h of simulated gastric digestion. Overall, these findings suggest that electrostatic biopolymer interactions may modulate protein digestion and possibly facilitate controlled protein delivery to the upper gastrointestinal tract or have implications to protein nutritional value. (C) 2012 Elsevier Ltd. All rights reserved.
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