Abstract：
:Encapsulation of lipophilic bioactive compounds using plant-derived proteins as delivery systems has received increasing interest. In this study, proso millet protein was extracted by either wet milling or 60% (v/v) aqueous ethanol and then used as the wall material to encapsulate curcumin. Millet protein was composed of prolamines that showed a significant difference in surface hydrophobicity depending on extraction procedure. The millet protein-curcumin nanoparticles were spherical with diameter around 250-350nm. The entrapment efficiency ranged from 11.2% to 78.9%, with millet protein extracted by ethanol showing better performance than that by wet milling process. The encapsulated curcumin exhibited a lower degradation rate than free curcumin at 60°C. The encapsulation showed no negative effect on the antioxidant activity of curcumin as assessed by the DPPH and ABTS assays. These results suggested that MP could be a promising encapsulant for the delivery of lipophilic compounds.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang L,Gulati P,Santra D,Rose D,Zhang Ydoi
10.1016/j.foodchem.2017.08.036subject
Has Abstractpub_date
2018-02-01 00:00:00pages
1039-1046eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31362-6journal_volume
240pub_type
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