Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study.

@article{Yazdi2012HeatingOM,
  title={Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study.},
  author={Saeed Rahimi Yazdi and Milena Corredig},
  journal={Food chemistry},
  year={2012},
  volume={132 3},
  pages={1143-1149}
}
Curcumin, a polyphenolic compound present in turmeric, is a hydrophobic molecule that has been shown to bind to casein micelles. The present work tested the hypothesis that surface changes in the casein micelles caused by heat-induced interactions with the whey proteins would affect the binding of curcumin. Binding was quantified by direct and tryptophan quenching fluorescence spectroscopy. Curcumin binds to the hydrophobic moieties of the casein proteins, with a 10nm blue shift in its… CONTINUE READING

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