A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage-Reference-Cited by-同舟云学术

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A Novel Approach to Prepare Protein-proanthocyanidins Nano-complexes by the Reversible Assembly of Ferritin Cage

Published:2017 Issue:2 Volume:23 Page:329-337
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Zhou Zhongkai¹²,Sun Guoyu¹,Liu Yuqian¹,Gao Yunjing¹,Xu Jingjing¹,Meng Demei¹²,Strappe Padraig³,Blanchard Chris³,Yang Rui¹²

Affiliation:

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology

2. Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center

3. ARC Industrial Transformation Training Centre for Functional Grains

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/23/2/23_329/_pdf

Reference38 articles.

1. Arosio, P., Ingrassia, R., and Cavadini, P. (2009). Ferritins: a family of molecules for iron storage, antioxidation and more. BBA-Biomembranes, 1790, 589-599.

2. Bhawana Basniwal, R. K., Buttar, H. S., Jain, V. K., and Jain, N. (2011). Curcumin nanoparticles: preparation, characterization, and antimicrobial study. J. Agr. Food Chem., 59, 2056-2061.

3. Chat, O. A., Najar, M. H., Mir, M. A., Rather, G. M., and Dar, A. A. (2011). Effects of surfactant micelles on solubilization and dpph radical scavenging activity of rutin. J. Colloid. Interf. Sci., 355, 140-149.

4. Chen, L., Bai, G., Yang, S., Yang, R., Zhao, G., and Xu, C. (2014). Encapsulation of curcumin in recombinant human h-chain ferritin increases its water-solubility and stability. Food Res. Int., 62, 1147-1153.

5. Chen, M. H., Mcclung, A. M., and Bergman, C. J. (2016). Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color. Food Chem., 208, 279-287.

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