Chitosan-whey protein nanoparticles improve encapsulation efficiency and stability of a trypsin inhibitor isolated from tamarindus indica L

Studies have shown that the trypsin inhibitor isolated from tamarind seeds (Tamarindus indica L.) (TTI) has satietogenic and anti-inflammatory actions in an experimental model. Aiming to increase the efficiency and stability of its antitriptic activity, the single and conjugated effect of chitosan a...

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Detalhes bibliográficos
Principais autores: Maciel, Bruna Leal Lima, Queiroz, Jaluza Luana Carvalho de, Costa, Rafael Oliveira de Araújo, Matias, Lídia Leonize Rodrigues, Medeiros, Amanda Fernandes de, Gomes, Ana Francisca Teixeira, Pais, Tatiana dos Santos, Passos, Thais Souza, Santos, Elizeu Antunes dos, Morais, Ana Heloneida de Araújo
Formato: article
Idioma:English
Publicado em: Food Hydrocolloids
Assuntos:
Encapsulation
Antitriptic activity
Stability in vitro
Endereço do item:https://repositorio.ufrn.br/handle/123456789/57714
http://dx.doi.org/10.1016/j.foodhyd.2018.06.010
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https://repositorio.ufrn.br/handle/123456789/57714
http://dx.doi.org/10.1016/j.foodhyd.2018.06.010

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