Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids
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- 作者：Braulio Cervantes-Paza ; José ; de Jesú ; s Ornelas-Paza ; jornelas@ciad.mx" class="auth_mail" title="E-mail the corresponding author ; Jaime David Pé ; rez-Martí ; nezb ; Jaime Reyes-Herná ; ndezc ; Paul Baruk Zamudio-Floresa ; Claudio Rios-Velascoa ; Vrani Ibarra-Junquerad ; Saú ; l Ruiz-Cruze
- 关键词：Polysaccharide properties ; Lipid-soluble pigments ; Emulsion ; Bioavailability ; Carotenoid polarity
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：580-588
- 全文大小：1640 K
文摘
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The mount of pectin affected the events involved on carotenoid micellarization.
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The esterification degree and MW of pectin altered carotenoid micellarization.
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The effects of pectin on carotenoid micellarization depended on pigment polarity.