In vitro digestion and stability assessment of β-lactoglobulin/riboflavin nanostructures

• Published in: Food hydrocolloids Vol. 58; pp. 89 - 97
• Main Authors: Madalena, Daniel A., Ramos, Óscar L., Pereira, Ricardo N., Bourbon, Ana I., Pinheiro, Ana C., Malcata, F. Xavier, Teixeira, José A., Vicente, António A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.2016
• Subjects: acetic acid; beta-lactoglobulin; Bio-based nanostructures; cattle; Degradation; duodenum; Dynamics; encapsulation; fluorescence emission spectroscopy; Food simulant; Foods; functional foods; gelation; hydrocolloids; ileum; in vitro digestion; in vitro studies; In vitro testing; In vitro gastrointestinal system; jejunum; light scattering; nanomaterials; Nanostructure; nutritive value; particle size; protective effect; proteolysis; Riboflavin; Stomach; transmission electron microscopy; whey; yogurt; zeta potential; β-Lactoglobulin; Food simulant; Riboflavin; In vitro gastrointestinal system; Bio-based nanostructures; β-Lactoglobulin

β-Lactoglobulin (β-Lg) is the major protein fraction of bovine whey serum and a primary gelling agent. β-Lg has a high nutritional value, is stable at low pH being highly resistant to proteolytic degradation in the stomach, besides, it has the ability of acting as an encapsulating agent. This study...