Fabrication and delivery properties of soy Kunitz trypsin inhibitor nanoparticles-Reference-Cited by-同舟云学术

Fabrication and delivery properties of soy Kunitz trypsin inhibitor nanoparticles

Published:2016 Issue:88 Volume:6 Page:85621-85633
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Liu Chun¹²³⁴⁵,Cheng Fenfen¹²³⁴⁵,Wan Zhili¹²³⁴⁵,Zou Yuan¹²³⁴⁵,Wang Jinmei¹²³⁴⁵,Guo Jian¹²³⁴⁵,Yang Xiaoquan¹²³⁴⁵

Affiliation:

1. Research and Development Center of Food Proteins

2. School of Food Science and Engineering

3. South China University of Technology

4. Guangzhou 510640

5. People's Republic of China

Abstract

Soy Kunitz trypsin inhibitor nanoparticles (KTIP) were prepared successfully by heating KTI at 80 °C in the presence of sodium sulfite. KTIP shows excellent delivery capacity for curcumin as model bioactives.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA19886D

Reference47 articles.

1. Development of oral food-grade delivery systems: Current knowledge and future challenges

2. Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

3. Plant protein-based delivery systems for bioactive ingredients in foods

4. Insight into Curcumin-Loaded β-Lactoglobulin Nanoparticles: Incorporation, Particle Disintegration, and Releasing Profiles

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