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Interaction of ovalbumin with lutein dipalmitate and their effects on the color stability of marigold lutein esters extracts

Xin Qi,Duoxia Xu,Jinjin Zhu,Shaojia Wang,Jingwei Peng,Wei Gao,Yanping Cao

Food Chemistry（2022）

Cited 12|Views9
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Abstract
•The color stability of lutein esters was improved by OVA during storage and light.•Changes in secondary and tertiary structure of OVA were observed.•Lutein dipalmitate quenched the intrinsic fluorescence of OVA in a static manner.•Lutein dipalmitate bound to OVA by van der Waals force and hydrogen bond.
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Key words
Lutein esters,Ovalbumin,Interaction,Stability
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