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首页> 外文会议>Gums and Stabilisers for the Food Industry Conference >UTILIZATION OF SODIUM CASEINATE NANOPARTICLES AS MOLECULAR NANOCONTAINERS FOR DELIVERY OF BIOACTIVE LIPIDS TO FOOD SYSTEMS: RELATIONSHIP TO THE RETENTION AND CONTROLLED RELEASE OF PHOSPHOLIPIDS IN SIMULATED DIGESTION CONDITIONS.
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UTILIZATION OF SODIUM CASEINATE NANOPARTICLES AS MOLECULAR NANOCONTAINERS FOR DELIVERY OF BIOACTIVE LIPIDS TO FOOD SYSTEMS: RELATIONSHIP TO THE RETENTION AND CONTROLLED RELEASE OF PHOSPHOLIPIDS IN SIMULATED DIGESTION CONDITIONS.

机译：利用酪乳酸钠纳米粒子作为分子纳米容器，用于向食品系统递送生物活性脂质：与模拟消化条件中磷脂的保留和控制释放的关系。

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Sodium caseinate, which is the sodium form of the major milk protein, involving the four individual caseins (38% ccsr, 10% α_(S2)-, 36% β - ,13% k- casein) combined within the discrete particles, has the micelle-like form, with the size on the nanometer scale. Owing to the protein amphiphilic nature as well as the rather porous structure predetermined by the fairly unfolded conformation of the constituent caseins, sodium caseinate particles are accessible to the interactions with both hydrophilic and lipophilic food grade molecules, like sugars or lipids, for example.As a result of such interactions the novel enhanced structural functionality of sodium caseinate can be reached. In the present study, we have made an attempt to estimate the potential of using sodium caseinate + lipid complex as a delivery system for polyunsaturated lipids, which could provide to the latter both the protection against oxidation during storage and the release under the digestion of the complex in the stomach and intestine following enzymatic hydrolysis of the protein. The feasibility of this concept was examined by use of phosphatidylcholine, containing the unsaturated hydrocarbon chains of the fatty acids like oleic (11-15%), linoleic (59-70%) and linolenic (3-7%) in its molecules on the evidence of the manufacturer, that is Lipoid GmbH (Germany). The positive impact of phosphatidylcholine on the prevention of various liver, neurological or cardio diseases is well recognized now and because of this it must be among the most important objects for the systematical investigations.
机译：酪蛋白酸钠，即主要牛奶蛋白的钠形式，涉及四个单独的酪蛋白（38％CCSR，10％α_（S2） - ，36％β - ，13％K-酪蛋白）组合在离散粒子内，具有胶束状的形式，纳米尺度的尺寸。由于蛋白质两亲性质以及由组分酪蛋白的相当展开的构象预定的相当多孔的结构，例如，与亲水和亲脂性食品级分子相互作用，例如糖或脂质，可以获得含糖或脂质的相互作用。这种相互作用的结果可以达到酪蛋白酸钠的新型增强结构官能度。在本研究中，我们试图估算使用酪蛋白酸钠+脂质复合物作为多不饱和脂质的输送系统的潜力，这可以为后者提供防止储存期间氧化的保护和消化释放在酶水解后胃和肠道的复合物。通过使用磷脂酰胆碱来检查该概念的可行性，含有油酸（11-15％），亚油（59-70％）和其分子中的脂肪酸如油酸（11-15％），亚油（59-70％）和亚麻酸（3-7％）上的不饱和烃链制造商的证据，即Lipoid GmbH（德国）。磷脂酰胆碱对预防各种肝脏，神经学或心脏病疾病的积极影响，现在很好地识别，因此它必须是系统调查的最重要的物体之一。

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