Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels
Abstract
The effect of cinnamaldehyde (CA) on the structure and properties of whey protein isolate (WPI) was investigated. The resultant WPI/CA complex was used as stabilizer to form emulsions and emulsion gels, which were used for the delivery and protection of β-carotene. The particle size and hydrophobicity of WPI solution increased and then decreased with the addition of CA. Circular dichroism showed that CA mainly changed the secondary structure of...
Paper Details
Title
Structural modification of whey protein isolate by cinnamaldehyde and stabilization effect on β-carotene-loaded emulsions and emulsion gels
Published Date
Jan 1, 2022
Journal
Volume
366
Pages
130602 - 130602
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