유청 단백질을 이용한 마이야르 공액체 기반 나노 에멀젼 전달체의 기능적 특성

• 영문명: Functional property of Maillard conjugate-based nano emulsion delivery system using whey protein: a mini review
• 발행기관: 한국축산식품학회
• 저자명: 이세희 이원재
• 간행물 정보: 『Food and Life』제2021권 제3호, 79~85쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.11.30

영문 초록

Numerous hydrophobic bioactive compounds are susceptible to decomposition and contain low bioavailability becauseof their poor water solubility and chemical stability during food processing and storage, and gastrointestinal digestion.The use of Maillard conjugate-based nanoemulsion delivery system using whey protein can be a promising way to enhancethe chemical stability and bioavailability. It is attributed to the enhanced functional properties of Maillard conjugate,such as thermal stability, emulsifying property, and antioxidant property. In this review, technological approachesto enhance the physicochemical functionality of whey protein-based Maillard conjugate will be discussed.

목차

서론

마이야르 공액체

마이야르 공액체의 기능적 특성

결론

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

nano emulsion delivery system milk protein Maillard conjugate functional property