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논문 기본 정보

자료유형
학술저널
저자정보
Ha, Ho-Kyung (Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University) Jeon, Na-Eun (Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University) Kim, Jin Wook (Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University) Han, Kyoung-Sik (Department of Animal Biotechnology and Resource, Sahmyook University) Yun, Sung Seob (R&D Center, Edam Co., Ltd) Lee, Mee-Ryung (Department of Food and Nutrition, Daegu University) Lee, Won-Jae (Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제2호
발행연도
2016.1
수록면
267 - 274 (8page)

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The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37℃ for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.
#nano complex #whey protein isolate #WPI) #inulin #prebiotic effect

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참고문헌 (26)

참고문헌 신청
Aryana, K. J. / 2007 / Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus / J Food Sci 72:M79~M84 google schola Bruno, F. A. / 2002 / Growth, viability and activity of Bifidobacterium ssp. in skim milk containing prebiotics / J Food Sci 67:2740~2744 google schola Bryant, C. M. / 2000 / Influence of NaCl and CaCl2 on cold-set gelation of heat-denatured whey protein / J. Food Sci 65:801~804 google schola Chen, L. / 2005 / Chitosan/β-lactoglobulin core-shell nanoparticles as nutraceutical carriers / Biomater 26:6041~6053 google schola Das, S. / 2010 / Resveratrol-loaded calciumpectinate beads: Effects of formulation parameters on drug release and bead characteristics / J. Pharm. Sci 99:840~860 google schola

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