مؤتمر
Spontaneous co-assembly of proteins for encapsulation of a hydrophilic vitamin.
| العنوان: | Spontaneous co-assembly of proteins for encapsulation of a hydrophilic vitamin. |
|---|---|
| المؤلفون: | Chapeau, Anne Laure, Miranda-Tavares, Guilherme, Hamon, Pascaline, Croguennec, Thomas, Bouhallab, Said, Poncelet, Denis |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratory Research in Milk Products, Universidade Federal de Viçosa = Federal University of Viçosa (UFV), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS) |
| المصدر: | 23.International Conference on Bioencapsulation https://hal.science/hal-01209845Test 23.International Conference on Bioencapsulation, Sep 2015, Delft, Netherlands. , 2015 https://archives-publications.inrae.fr/310426.pdfTest |
| بيانات النشر: | HAL CCSD |
| سنة النشر: | 2015 |
| المجموعة: | Université de Nantes: HAL-UNIV-NANTES |
| مصطلحات موضوعية: | assemblage de protéine, fonctionnalité des protéines, encapsulation, vitamine hydrophile, coacervation, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| جغرافية الموضوع: | Delft, Netherlands |
| الوصف: | Encapsulation of bioactive compounds such as vitamins and micronutrients is a great challenge to develop new functional foods. There is a growing demand from consumers for food products offering health benefits such as products enriched with vitamins. At the same time, consumers tend to favor natural food or products with minimal amount of additives. The encapsulation of bioactives usually resorts to extraneous components that are not natural constituents of the targeted food product. It could therefore be relevant to seek to encapsulate bioactive molecules by means of intraneous components that are natural constituents of the targeted food product.Among food constituents, food proteins are biopolymers that appear suitable for the transport and protection of several bioactives. Recent studies have reported the ability of two oppositely charged milk proteins, beta-lactoglobulin (BLG) and lactoferrin (LF), to spontaneously co-assemble to form heteroprotein complexes called “coacervates” (Anema et al., 2014; Tavares et al., 2015). Complex coacervation is a well-known phase separation between two oppositely charged macromolecules, into a concentrated phase of coacervates and dilute phase. It can be used as an encapsulation technique. In the literature, two general procedures can be found to encapsulate a compound by the complex coacervation of two biopolymers.The objective of this work is to investigate the potentialities of coacervates entirely made from food proteins to encapsulate a bioactive compound according to these procedures. We investigated the potentiality of BLG-LF coacervates to encapsulate the hydrophilic vitamin B9 |
| نوع الوثيقة: | conference object still image |
| اللغة: | English |
| العلاقة: | hal-01209845; https://hal.science/hal-01209845Test; https://hal.science/hal-01209845/documentTest; https://hal.science/hal-01209845/file/AL-Chapeau_Abstract_BioencapsulationCongress_201506_1.pdfTest; PRODINRA: 310426 |
| الإتاحة: | https://hal.science/hal-01209845Test https://hal.science/hal-01209845/documentTest https://hal.science/hal-01209845/file/AL-Chapeau_Abstract_BioencapsulationCongress_201506_1.pdfTest |
| حقوق: | info:eu-repo/semantics/OpenAccess |
| رقم الانضمام: | edsbas.BA38BE24 |
| قاعدة البيانات: | BASE |
| الوصف غير متاح. |