Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques

@article{Simion2015ExploringTH,
  title={Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques},
  author={Ana-Maria Simion and Iuliana Aprodu and Loredana Dumitrașcu and Gabriela Elena Bahrim and Petru Alexe and Nicoleta Stănciuc},
  journal={Journal of Food Science and Technology},
  year={2015},
  volume={52},
  pages={8095-8103}
}
  • Ana-Maria Simion, Iuliana Aprodu, +3 authors Nicoleta Stănciuc
  • Published in Journal of food science and technology 2015
  • DOI:10.1007/s13197-015-1949-2
Linoleic acid (LA) is the precursor of bioactive oxidized linoleic acid metabolites and arachidonic acid, therefore is essential for human growth and plays an important role in good health in general. Because of the low water solubility and sensitivity to oxidation, new ways of LA delivery without compromising the sensory attributes of the enriched products are to be identified. The major whey protein, β-lactoglobulin (β-Lg), is a natural carrier for hydrophobic molecules. The thermal induced… CONTINUE READING
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