β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food
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- 作者：Sandra Catharina Wilde ; info@foodtech.uni-kiel.de" class="auth_mail" title="E-mail the corresponding author ; Julia Katharina Keppler ; Kalpana Palani ; Karin Schwarz
- 关键词：β-Lactoglobulin ; Allicin ; Whey protein isolate ; Garlic powder ; Functional food ; Covalent binding ; Sensory properties ; Spray drying
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 May 2016
- 年：2016
- 卷：199
- 期：Complete
- 页码：667-674
- 全文大小：974 K
文摘
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Allicin from garlic powder was covalently bound by β-lactoglobulin from whey protein isolate.
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Covalent binding of allicin improved significantly its organoleptic properties.
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Spray drying after binding reaction further reduced the garlic flavour.
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Thermal stability of β-lactoglobulin was enhanced by binding of allicin.