Artículo
β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids
Perez, Adrián Alejandro
; Andermatten, Romina Belén
; Rubiolo, Amelia Catalina
; Santiago, Liliana Gabriela
Fecha de publicación:
02/2014
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The aim of this work was to obtain heat-induced β-lactoglobulin (BLG) aggregates in order to test them as carriers of a model polyunsaturated fatty acid (PUFA), linoleic acid (LA). BLG aggregates were obtained at 85 °C by varying the heating time (0–60 min) and pH of protein dispersion (6.5–7.5). Aggregates were characterised by intrinsic and extrinsic fluorescence and surface hydrophobicity (S0). Binding experiments were conducted by fluorescence spectroscopy. Results showed increased BLG aggregate S0 values which could strongly depend on the pH of aggregate formation. Aggregates obtained at pH 6.5 showed the greatest S0 values, so they could find application as LA carriers. Nevertheless, conjugation of LA to BLG aggregates showed complex behaviour depending on the aggregate producing conditions (pH, heating time and/or combination). The LA binding properties of BLG aggregates were not linked to their hydrophobic characteristics, suggesting that conjugation could require the structural preservation of the LA binding site.
Palabras clave:
Β-Lactoglobulin
,
Heat-Induced Aggregation
,
Linoleic Acid
,
Binding
,
Encapsulation
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Articulos(CCT - SANTA FE)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - SANTA FE
Citación
Santiago, Liliana Gabriela; Rubiolo, Amelia Catalina; Andermatten, Romina Belén; Perez, Adrián Alejandro; β-Lactoglobulin heat-induced aggregates as carriers of polyunsaturated fatty acids; Elsevier; Food Chemistry; 158; 2-2014; 66-72
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