Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.

@article{Xu2014InfluenceOW,
  title={Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.},
  author={Duoxia Xu and Fang Yuan and Yanxiang Gao and Atikorn Panya and David Julian McClements and Eric Andrew Decker},
  journal={Food chemistry},
  year={2014},
  volume={156},
  pages={
          374-9
        }
}
The impact of a whey protein isolate (WPI)-beet pectin (BP) conjugate (formed by dry-heating) on the physical properties and digestibilities of β-carotene and carrier oil in oil-in-water emulsions was studied when they passed through a model gastrointestinal system. β-Carotene emulsions were stabilized by WPI, unconjugated and conjugated WPI-BP, separately. The emulsions were then passed through an in vitro digestion model and the mean droplet size, droplet distribution, zeta-potential, free… CONTINUE READING
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