Glycosylated α-lactalbumin-based nanocomplex for curcumin: Physicochemical stability and DPPH-scavenging activity

Low stability at high salt concentrations, iso-electric point, and high temperature restricted the application of proteins as stabilizers in nutraceutical encapsulation. Protein-polysaccharide conjugates made with Maillard reactions may be better alternatives. In this study, the characteristics of curcumin nanocomplexes prepared with both α-lactalbumin (ALA) and ALA-dextran conjugates as well as the effects of encapsulations on the...