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Estudio comparativo de la interacción entre β-lactoglobulina y tres carotenoides

Jingyu Gao1,2,3, Fan Wu1,2,3, Nan Chen1,2,3

  • 1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

Current research in food science
|January 14, 2026
PubMed
Resumen

Este estudio revela cómo los carotenoides como la luteína se unen a la β-lactoglobulina, una proteína láctea. La luteína muestra la interacción más fuerte, influyendo en la estructura y las propiedades de la proteína.

Palabras clave:
LuteínaLicopenoβ-carotenoβ-lactoglobulina

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