文献类型：期刊文献

英文题名：Binding, stability, and antioxidant activity of curcumin with self-assembled casein-dextran conjugate micelles

作者：Wu, Yue[1];Wang, Xiaoyong[1]

机构：[1]East China Univ Sci & Technol, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China

年份：2017

卷号：20

期号：12

起止页码：3295

外文期刊名：INTERNATIONAL JOURNAL OF FOOD PROPERTIES

收录：;EI(收录号：20171603583589);WOS:【SCI-EXPANDED(收录号:WOS:000418581500041)】；

基金：This work is supported by the National Natural Science Foundation of China (Grant 21573071) and the Fundamental Research Funds for the Central Universities (Grant WK1213003).

语种：英文

外文关键词：Maillard reaction; Casein; Curcumin; Fluorescence; Stability; Radical scavenging activity

摘要：This work studied the potential of self-assembled micelles of casein-dextran conjugates (CD) as a protective carrier for bioactive curcumin. CD was prepared through the Amadori rearrangement of the Maillard reaction. In casein micelles and CD micelles, the addition of curcumin can quench the intrinsic fluorescence of casein gradually. According to the double logarithm equation, the binding constants were determined as 3.9 x 10(4) and 1.8 x 10(5) M-1 for the binding of curcumin with casein micelles and CD micelles, respectively. The higher affinity of hydrophobic binding of curcumin with CD micelles was ascribed to the more hydrophobic and compact structure of casein core surrounded by the hydrophilic dextran shell, which was supported by the fluorescence spectrum and fluorescence anisotropy of curcumin. Furthermore, CD micelles were found to be superior to casein micelles for improving the stability and radical scavenging activity of curcumin.