COMPLEXATION OF CURCUMIN USING WHEY PROTEINS TO ENHANCE AQUEOUS SOLUBILITY, STABILITY AND ANTIOXIDANT PROPERTY

The stability and solubility of curcumin, CCM, can be enhanced by complexation with whey protein concentrate (WPC). The CCM-WPC of 1:1 and 1:0.5 molar ratio complexes were encapsulated by two methods, namely spray drying (SD) and freeze drying (FD). The major objective of this work is to determine...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Levente Zsolt RACZ, Gheorghe BORODI, Sebastian PORAV, Monica DAN, Melinda SARKOZI, Irina KACSO, Aurora MOCANU, Gheorghe TOMOAIA, Ossi HOROVITZ, Csaba-Pal RACZ, Maria TOMOAIA-COTISEL
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Babes-Bolyai University 2022-09-01
Σειρά:	Studia Universitatis Babes-Bolyai Chemia
Θέματα:	curcumin, whey protein concentrate, spray drying, freeze drying, solubility, half-life time, antioxidant property.
Διαθέσιμο Online:	https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/7770
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