Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction

Protein‐Based Delivery Systems for the Nanoencapsulation of Food Ingredients

“…Muhoza et al. () reported use of glycosylated casein by the Maillard reaction with dextran for delivering coenzyme Q10. Conjugated casein showed better stability at a pH around the p I .…”

Conjugation of milk proteins and reducing sugars and its potential application in the improvement of the heat stability of (recombined) evaporated milk

“…Galactose-BCP conjugates slightly inhibited the growth of human intestinal epithelium Caco-2 cells, whereas ribose-BCP and lactose-BCP conjugates were proved to have no cytotoxicity on Caco-2 cells, which was important for its application in food (Jiang et al, 2013). It was proved that the encapsulation properties of casein-carbohydrate conjugates were higher than of the unconjugated proteins in the case of binding with curcumin and coenzyme Q10 (Wu and Wang, 2017;Muhoza et al, 2017). Wang et al (2019) found that glycation with glucose improved the reducing power and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of both Yak and Holstein caseins.…”

Preparation and potential applications of casein–polysaccharide conjugates: a review

“…These nanoparticles gave stable and transparent aqueous solution at pI of casein and provided good protection for the entrapped VD against oxidation and degradation at low pH and extended its shelf life. Q10 entrapped in casein–DX conjugate nanocapsules showed high stability at pH close to the pI of casein . Encapsulation of curcumin in casein–DX (CD) conjugates prepared by dry‐heating yielded nanoparticles of smaller size, superior stability and enhanced release of curcumin under simulated gastrointestinal conditions than those prepared by wet‐heating .…”

“…Conjugation of caseins with the different polysaccharides via Maillard reaction did not impair their ability to form micelles. 37,66 Several studies 37,52,[67][68][69][70] demonstrated the suitability of SCN-polysaccharide conjugates to entrap bioactive compounds forming stable nanoparticles under acidic condition.…”

“…Q10 entrapped in casein-DX conjugate nanocapsules showed high stability at pH close to the pI of casein. 52 Encapsulation of curcumin in casein-DX (CD) conjugates prepared by dry-heating yielded nanoparticles of smaller size, superior stability and enhanced release of curcumin under simulated gastrointestinal conditions than those prepared by wet-heating. 37 Micllar CD conjugates exhibited higher binding capacity for curcumin than casein micelles 68 and improved its stability and antioxidant activity.…”