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Wheat gliadin hydrolysates based nano-micelles for hydrophobic naringin: Structure characterization, interaction, and in vivo digestion

In this study, enzymatic hydrolysis was used to fabricate wheat gliadin hydrolysates (WGHs) for the encapsulation and protection of naringin. The exposure of hydrophilic amino acids decreased the critical micelle concentration (from 0.53 ± 0.02 mg/mL to 0.35 ± 0.03 mg/mL) and improved solubility, wh...

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Principais autores: Zhiyong Wang, Xiaoyi Cheng, Fanda Meng, Haotong Guo, Zhengqin Liu, Huan Wang, Jing Xu, Hua Jin, Lianzhou Jiang
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2024-03-01
Serier:Food Chemistry: X
Fag:
Wheat gliadin
Enzymolysis
Micelle
Naringin
Delivery
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157524000233
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