Physicochemical Characterization and Potential Prebiotic Effect of Whey Protein Isolate/Inulin Nano Complex
| Autor: | Sung Seob Yun, Mee-Ryung Lee, Na-Eun Jeon, Ho-Kyung Ha, Jin Wook Kim, Kyoung-Sik Han, Won-Jae Lee |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
medicine.medical_treatment
Inulin Dispersity Negative control High-performance liquid chromatography Article Whey protein isolate chemistry.chemical_compound 0404 agricultural biotechnology Nano prebiotic effect medicine Food science nano complex Nano complex biology inulin Chemistry Prebiotic 0402 animal and dairy science technology industry and agriculture 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science whey protein isolate (WPI) biology.protein Animal Science and Zoology Food Science |
| Zdroj: | Korean Journal for Food Science of Animal Resources |
| ISSN: | 2234-246X 1225-8563 |
| Popis: | The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p |
| Databáze: | OpenAIRE |
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