Does the protein structure of β-lactoglobulin impact its complex coacervation with type A gelatin and the ability of the complexes to entrap lutein?
Martin Daniel Aya Rodriguez, Danilo C. Vidotto, Ana Augusta Odorissi Xavier, Raphaela Araújo Mantovani, Guilherme M. Tavares
Topics & Concepts
CoacervateChemistryGelatinIonic strengthLuteinPhase (matter)ChromatographyCrystallographyBiochemistryOrganic chemistryCarotenoidAqueous solutionProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition