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Formation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan

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dc.contributor.authorKim, Sunbin-
dc.contributor.authorShin, Weon-Sun-
dc.date.accessioned2022-07-06T20:37:22Z-
dc.date.available2022-07-06T20:37:22Z-
dc.date.created2021-05-11-
dc.date.issued2021-05-
dc.identifier.issn0308-8146-
dc.identifier.urihttps://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/141998-
dc.description.abstractThe effective delivery of bioactive compounds has recently been receiving attention. In this study, a conjugate with BSA and fucoidan synthesized via the Maillard reaction was confirmed through electrophoresis, the ophthalaldehyde assay, and through changes in absorbance. Two moles of fucoidan were glycated with one mole of BSA at 60 degrees C and 79% relative humidity for 4 days. The droplet coated with B-F conjugate remained stable during storage at 4 and 25 degrees C and slightly increased only at 55 degrees C however, the droplet coated with intact BSA and B/F mixture significantly increased. L/Z were degraded about 82, 79, and 36% for 4, 25, and 55 degrees C, respectively, regardless of the type of emulsifier. Although the conjugates could not prevent the degradation of lutein and zeaxanthin during storage, they improved the stability of the emulsion and showed 4.20-fold and 1.32-fold higher bioaccessibility than intact BSA and B/F mixtures, respectively.-
dc.language영어-
dc.language.isoen-
dc.publisherELSEVIER SCI LTD-
dc.titleFormation of a novel coating material containing lutein and zeaxanthin via a Maillard reaction between bovine serum albumin and fucoidan-
dc.typeArticle-
dc.contributor.affiliatedAuthorShin, Weon-Sun-
dc.identifier.doi10.1016/j.foodchem.2020.128437-
dc.identifier.scopusid2-s2.0-85095874795-
dc.identifier.wosid000605479300015-
dc.identifier.bibliographicCitationFOOD CHEMISTRY, v.343, pp.1 - 8-
dc.relation.isPartOfFOOD CHEMISTRY-
dc.citation.titleFOOD CHEMISTRY-
dc.citation.volume343-
dc.citation.startPage1-
dc.citation.endPage8-
dc.type.rimsART-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaChemistry-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalResearchAreaNutrition & Dietetics-
dc.relation.journalWebOfScienceCategoryChemistry, Applied-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.relation.journalWebOfScienceCategoryNutrition & Dietetics-
dc.subject.keywordPlusANIONIC SULFATED POLYSACCHARIDE-
dc.subject.keywordPlusDELIVERY-SYSTEMS IMPACT-
dc.subject.keywordPlusIN-VITRO DIGESTION-
dc.subject.keywordPlusPHYSICOCHEMICAL STABILITY-
dc.subject.keywordPlusMACULAR PIGMENT-
dc.subject.keywordPlusWHEY-PROTEIN-
dc.subject.keywordPlusEMULSIONS-
dc.subject.keywordPlusMODEL-
dc.subject.keywordPlusBIOACCESSIBILITY-
dc.subject.keywordPlusBIOAVAILABILITY-
dc.subject.keywordAuthorBSA-fucoidan conjugate-
dc.subject.keywordAuthorMaillard reaction-
dc.subject.keywordAuthorLutein/zeaxanthin delivery-
dc.subject.keywordAuthorEmulsion property-
dc.subject.keywordAuthorStorage stability-
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0308814620322998?via%3Dihub-
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