Impact of the structure of polyunsaturated soy phospholipids on the structural parameters and functionality of their complexes with covalent conjugates combining sodium caseinate with maltodextrins

Casein‐based conjugates and graft copolymers. Synthesis, properties, and applications

“…Synthesis and emulsifying properties (Semenova et al., 2016; Shepherd, 2000) and structural and thermodynamic characteristics (Grigorovich et al., 2012) of casein ‐g‐ maltodextrin are described. These copolymers form core–shell co‐assemblies for the nanoencapsulation of hydrophobic nutraceuticals, including vitamin D, in beverages (Markman & Livney, 2012).…”

The relationship between the structure and functionality of essential PUFA delivery systems based on sodium caseinate with phosphatidylcholine liposomes without and with a plant antioxidant: an in vitro and in vivo study

“…35,61,62 The measurement procedure has been described in detail previously. 63 The values of refractive index increments (dn/dc) required for data processing were measured for the samples under the study using a differential refractometer (Shimadzu, Japan) at λ = 633 nm. It is important to note here that the dn/dc values of the SC-PC-FO and SC-PC-FO-EOC complexes do not differ, within the experimental error (±10%), from that of pure SC at pH 7.0 and I = 0.001 M: 0.200 × 10 −3 m 3 kg −1 .…”

Interactions between caseins and food-derived bioactive molecules: A review

“…Consequently, investigations that aim to evaluate modifications in the protein structure or conformation caused by the complex formation are required, since these modifications can directly impact the characteristics of the food systems (Guri, Haratifar, & Corredig, 2014). At a molecular level, spectroscopy analysis such as circular dichroism (CD), FTIR, and SAXS are valuable tools to follow the protein changes (Semenova et al, 2016;Antonov et al, 2017;Arroyo-Maya et al, 2016).…”

“…The associations that occur between lipids, such as cholesterol (CHOL), 1,2- The particles formed between covalent conjugates of CasNa and maltodextrins and either soy phosphatidylcholine or soy lysophosphatidylcholine micelles in an aqueous medium at pH 7.0 were investigated by Semenova et al (Semenova et al, 2016) using DSC, ESR and SAXS. A high encapsulation value (> 95 %) was found for these soy phospholipids formed by the conjugates.…”