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Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals.

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Bibliographic Details
Title:	Self-assembly of β-lactoglobulin and egg white lysozyme as a potential carrier for nutraceuticals.
Authors:	Diarrassouba, Fatoumata¹, Remondetto, Gabriel², Garrait, Ghislain³, Alvarez, Pedro¹, Beyssac, Eric³, Subirade, Muriel¹ Muriel.Subirade@fsaa.ulaval.ca
Source:	Food Chemistry. Apr2015, Vol. 173, p203-209. 7p.
Subjects:	Lactoglobulins, Lysozymes, Functional foods, Egg whites, Molecular self-assembly, Electrostatic interaction, Coprecipitation (Chemistry)
Abstract:	Self-assembly structures of β-lactoglobulin (βlg) and egg protein lysozyme (Lyso) were developed, using electrostatic interactions between the two oppositely charged proteins. Different βlg/Lyso concentration ratios were essayed at pH 6.8 to select the optimal ratio for the proteins co-precipitation, which behaviour was then studied at varying pH values. Optimal βlg/Lyso concentration ratio, prepared at pH 7.5, was selected for protein co-precipitation. As a result, a structure with a mean diameter of 7.1 ± 2.5 μm was formed, as indicated by static light scattering. Furthermore, the SEM images showed that βlg and Lyso self-assembled to form a microsphere. Vitamin D 3 , used as a model nutraceutical, was successfully entrapped in the βlg/Lyso microspheres with an encapsulation efficiency of 90.8 ± 4.8%. Therefore, the βlg/Lyso microspheres can serve as a potential food-grade vehicle for bioactives in the formulation of food products and pharmaceuticals. [ABSTRACT FROM AUTHOR]
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Database:	Engineering Source

Description
Abstract:	Self-assembly structures of β-lactoglobulin (βlg) and egg protein lysozyme (Lyso) were developed, using electrostatic interactions between the two oppositely charged proteins. Different βlg/Lyso concentration ratios were essayed at pH 6.8 to select the optimal ratio for the proteins co-precipitation, which behaviour was then studied at varying pH values. Optimal βlg/Lyso concentration ratio, prepared at pH 7.5, was selected for protein co-precipitation. As a result, a structure with a mean diameter of 7.1 ± 2.5 μm was formed, as indicated by static light scattering. Furthermore, the SEM images showed that βlg and Lyso self-assembled to form a microsphere. Vitamin D 3 , used as a model nutraceutical, was successfully entrapped in the βlg/Lyso microspheres with an encapsulation efficiency of 90.8 ± 4.8%. Therefore, the βlg/Lyso microspheres can serve as a potential food-grade vehicle for bioactives in the formulation of food products and pharmaceuticals. [ABSTRACT FROM AUTHOR]
ISSN:	03088146
DOI:	10.1016/j.foodchem.2014.10.009