Solid lipid nanoparticles enhance the resistance of oat-derived peptides that inhibit dipeptidyl peptidase IV in simulated gastrointestinal fluids
In this study, we investigated the effects of solid lipid nanoparticle (SLN) nanocrystallization on the stability of two fractions of oat globulin-derived peptides. i.e., OGL, with molecular weight (MW) < 3 kDa, and OGH, with MW 3–10 kDa, in simulated gastrointestinal fluids (SGF). Both fractions...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-02-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619306978 |