유청 단백질을 이용한 마이야르 공액체 기반 나노 에멀젼 전달체의 기능적 특성

Abstract

Numerous hydrophobic bioactive compounds are susceptible to decomposition and contain low bioavailability because of their poor water solubility and chemical stability during food processing and storage, and gastrointestinal digestion. The use of Maillard conjugate-based nanoemulsion delivery system using whey protein can be a promising way to enhance the chemical stability and bioavailability. It is attributed to the enhanced functional properties of Maillard conjugate, such as thermal stability, emulsifying property, and antioxidant property. In this review, technological approaches to enhance the physicochemical functionality of whey protein-based Maillard conjugate will be discussed.