Wang, Zhangtie published the artcileImpact of interactions between whey protein isolate and different phospholipids on the properties of krill oil emulsions: A consideration for functional lipids efficient delivery, Computed Properties of 6217-54-5, the publication is Food Hydrocolloids (2022), 107692, database is CAplus.
The interactions between different phospholipids (yolk phospholipid, soybean phospholipid, and perilla seed phospholipid) and whey protein isolate (WPI) were studied. Phys. characteristics and bioaccessibility of different emulsions were compared. According to the results of multiple spectroscopy, isothermal titration calorimetry (ITC), and mol. docking, hydrophobic interactions played an important role in the interaction of phospholipid and WPI, enhanced as more unsaturation Dynamic light scattering showed that combination of phospholipids and proteins could decrease particle sizes (from 232.33 ¡À 4.79 nm to 188.59 ¡À 2.61 nm) and improve emulsion stability significantly (from -34.26 ¡À 1.31 mV to -49.13 ¡À 1.91 mV), presenting dose-dependency. Microstructure results indicated that phospholipids would contribute to dispersity and homogeneity of emulsions. Furthermore, the phospholipid-WPI emulsion can be an efficient tool for functional lipid delivery and improving the functional lipid ratios in the zebrafish model. Compared to WPI emulsions, the phospholipid-WPI emulsion group exhibited higher ratios of functional lipids in zebrafish fatty acid compositions (up to 29.41% ¡À 0.87%). In vitro digestion supported that perilla seed phospholipid-WPI emulsions would contribute to a higher bioaccessibility of EPA (from 36.59% ¡À 0.88%-53.08% ¡À 0.96%), DHA (from 36.42% ¡À 1.03%-54.10% ¡À 1.07%) and astaxanthin (from 31.54% ¡À 2.52%-53.31% ¡À 4.05%). Overall, our research can be useful to an efficient delivery system for functional lipids with phospholipid-protein structures.
Food Hydrocolloids published new progress about 6217-54-5. 6217-54-5 belongs to catalysis-chemistry, auxiliary class Alkenyl,Carboxylic acid,Aliphatic hydrocarbon chain,Metabolic Enzyme,RAR/RXR,Natural product, name is Docosahexaenoic Acid, and the molecular formula is C15H21BO2, Computed Properties of 6217-54-5.
Referemce:
https://courses.lumenlearning.com/boundless-chemistry/chapter/catalysis/,
Catalysis – Wikipedia