Pea Protein–Curcumin Interactions and Their Effects on In Vitro Protein Digestibility
Raliat O. Abioye,
Joy I. Obeme-Nmom,
Chibuike C. Udenigwe
Abstract:This study examined the effect of the interaction between pea protein isolate (PPI) and curcumin on in vitro protein digestibility. PPI (0.125 mg/mL) was mixed with different amounts (2−100 μM) of curcumin. UV−vis spectral analysis showed that PPI formed complexes with curcumin, which reduced the transmittance and surface hydrophobicity and increased the average particle size. Fluorescence and transmission electron microscopy imaging revealed the formation of amorphous aggregates after complexation. Nonreducin… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.