Improving the water dispersibility and antioxidant activity of curcumin as a hydrophobic bioactive compound by binding to egg white proteins
In the present study, the fresh egg white was employed as a carrier for enhancing the aqueous solubility and antioxidant activity of the curcumin as a bioactive hydrophobic ingredient. The curcumin-egg white protein complexes were prepared at pH values of 7.0 and 3.0. The results indicated that the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2019-06-01
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| Series: | Journal of Food and Bioprocess Engineering |
| Subjects: | |
| Online Access: | https://jfabe.ut.ac.ir/article_73627_17e6a8f8c97c88b57f0fcba9cc605581.pdf |