Bibliographic Details
| Title: |
Increased stability and protease resistance of the β-lactoglobulin/vitamin D3 complex. |
| Authors: |
Diarrassouba, Fatoumata1, Garrait, Ghislain2, Remondetto, Gabriel3, Alvarez, Pedro1, Beyssac, Eric2, Subirade, Muriel1 Muriel.Subirade@fsaa.ulaval.ca |
| Source: |
Food Chemistry. Feb2014, Vol. 145, p646-652. 7p. |
| Subjects: |
Proteolytic enzymes, Lactoglobulins, Vitamin D, Chemical stability, Complexation reactions, Bioavailability |
| Abstract: |
Highlights: [•] The stability of vitamin D3 was significantly improved upon complexation with βlg. [•] The resistance of βlg to proteases in the intestines was improved. [•] The βlg/D3 complex crossed the Caco-2 cells monolayer. [•] The bioavailability of D3 was significantly increased upon binding to βlg. [ABSTRACT FROM AUTHOR] |
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| Database: |
Engineering Source |
