Термодинамический и структурный анализ формирования и функциональности пищевых биополимерных наносистем для доставки липофильных биологически активных веществ

выводы.

1. Впервые установлены ключевые структурные факторы комплексов ФТДХ с казеинатом натрия и ковалентными коньюгатами казеината натрия с мальтодекстринами, контролирующие эффективную защиту полиненасыщенного ФТДХ от окисления. Ими являются: плотность комплексных частиц, которая должна быть выше 2 мг/мл для 100% защиты ФТДХ от окисления, и степень ассоциации биополимеров в комплексных частицах при их плотности ниже 2 мг/мл. Найденный же немного более низкий, по сравнению с белком, защитный эффект ковалентных коньюгатов казеината натрия с мальтодекстринами по отношению к окислению ФТДХ при нейтральном рН объясняется более низкой чем у белка плотностью образованных комплексных частиц в этом случае.

2. Впервые было показано, что бислой модельного фосфатидилхолина (ДФТДХ) сохранял свою целостность в комплексе с казеинатом натрия и даже становился более упорядоченным в комплексе с ковалентными коньюгатами с увеличением числа присоединённых к белку гидрофильных молекул мальтодекстринов.

3. Впервые установлено, что уровень растворимости ковалентных коньюгатов казеината натрия с мальтодекстринами тем выше в области ИЭТ белка, чем большее количество молекул мальтодекстрина ковалентно присоединяется к белку. При этом роль степени полимеризации (ДЭ) мальтодекстринов проявляется в пространственных ограничениях при ковалентном присоединении мальтодекстринов к белку, т. е. чем выше ДЭ и ниже степень полимеризации, тем больше молекул МД может быть присоединено к белку. Определено, что 100% растворимость белка в коньюгатах достигалась при пятикратном весовом избытке мальтодекстринов в системе. При этом наблюдаемое увеличение растворимости ковалентных коньюгатов по сравнению с белком объясняется значительным ростом их термодинамического сродства к водной среде.

4. Впервые установлено, что как ковалентное присоединение большого числа молекул мальтодекстрина к частицам казеината натрия, так и дополнительное присоединение большого числа молекул ФТДХ к частицам ковалентных коньюгатов приводит к ярко выраженной диссоциации исходных частиц белка и к изменению гидрофобно-гидрофильного баланса свойств их поверхности.

5. Впервые установлено, что оптимальное термодинамическое сродство к водной среде комплексных частиц ФТДХ с казеинатом натрия и с ковалентными коньюгатами казеината натрия и мальтодекстринов определяет максимальную стабильность пен, сформированных этими частицами, во времени.

6. Впервые установлено, что практически полное высвобождение ФТДХ из его комплексных частиц с казеинатом натрия наблюдается на стадии их переваривания в желудке под действием пепсина in vitro. Также впервые было найдено, что чем большее число молекул мальтодекстринов ковалентно пришито к казеинам, тем важнее роль амилазы, действующей в тонком кишечнике для эффективного высвобождения ФТДХ из его комплексов с ковалентными коньюгатами этих биополимеров in vitro. При этом, варьируя биополимерный состав комплексов, мы можем добиться контролируемого высвобождения ФТДХ в определённом отделе ЖКТ человека.

7. Таким образом, впервые было показано, что наночастицы казеината натрия и ковалентных коньюгатов казеината натрия с мальтодекстринами являются эффективными системами доставки для ФТДХ, благодаря их следующим свойствам: а) высокой степени связывания ФТДХ (> 90%) — б) контролируемого высвобождения ФТДХ под действием ферментов ЖКТ in vitroв) высокой степени защиты ФТДХ от окисления кислородом воздуха в условиях автои ускоренного окисления.

1. Пища и пищевые добавки. Роль БАД в профилактике заболеваний. (2004) Под ред. Дж. Ренсли, Дж. Донелли и Н. Рида., Москва, Изд-во, Мир, 312 с.

2. Ratnam, D.V., Aiikola, D.D., Bhardwaj, V., Sahana, D.K., Kumar, M.N. (2006). Role of antioxidants in prophylaxis and therapy: a pharmaceutical perspective. Journal of Controlled Release, 113, 189−207.

3. Spernath, A., Aserin, A. (2006). Microemulsions as carriers for drugs and nutraceuticals. Advances in Colloid and Interface Science, 128−130,.47−64.

4. Langer, R., Peppas, N.A. (2003). Advances in biomaterials, drug delivery, and bionanotechnology. American Institute of Chemical Engineers Journal, 49, 29 903 006.

5. Dziubla, T.D., Karim, A" Muzykantov, V.R. (2005). Polymer nanocarriers protecting active enzyme cargo against proteolysis. Journal of Controlled Release, 102,427−439.

6. Shea, T.B., Ortiz, D., Nicolosi, R.J., Kumar, R., Watterson, A.C. (2005). Nanospheremediated delivery of vitamin E increases its efficacy against oxidative stress resulting from exposure to amyloid beta. Journal of Alzheimer’s Disease, 7, 297−301.

7. Moghimi, S.M., Hunter, A.C., Murray, J.C. (2001). Long-circulating and target-specific nanoparticles: theory to practice. Pharmacological Reviews, 53, 238−318.

8. Kreuter, J. (2001). Nanoparticulate systems for brain delivery of drugs. Advanced Drug Delivery Reviews, 47, 65−81.

9. Nishioka, Y., Yoshino, H. (2001). Lymphatic targeting with a nanoparticulate system. Advanced Drug Delivery Reviews, 47, 55 64.

10. Merisko-Liversidge, E., Liversidge, G.G., Cooper, E.R. (2003). Nanosizing: a formulation approach for poorly water-soluble compounds. European Journal of Pharmaceutical Sciences, 18, 113−120.

11. Medina, C., Santos-Martinez, M.J., Radomski, A" Corrigan, O.I., Radomski, M.W. (2007). Nanoparticles: pharmacological and toxicological significance. British Journal of Pharmacology, 150, 552−558.

12. Takeuchi, H., Yamamoto, H., Kawashima, Y. (2001). Mucoadhesive nanoparticulate systems for peptide drug delivery. Advanced Drug Reviews, 47, 39−54.

13. Vandamme, Th.F., Lenourry, A., Charrueau, C., Chaumeil, J.-C. (2002). The use of polysaccharides to target drugs to the colon. Carbohydrate Polymers, 48, 219−231.

14. Ransley, J.K., Donnelly, J.K., Read, N.W. (Eds). (2001). Food and Nutritional Supplements: Their Role in Health and Disease. Berlin: SpringerVerlag.

15. Ficarra, R., Tommasini, S., Raneri, D., Calabro, M.L., Bella, M.R.D., Rustichelli, C., Ferrieres, J. (2004). The French paradox: lessons for other countries. Heart, 90, 107- 111.

16. Omenn, G.S., Goodman, G.E., Thornquist, M.D. (1996). Effects of a combination of beta-carotene and vitamin A on lung cancer and cardiovascular disease. New England Journal of Medicine, 334, 1150−1155.

17. Edge, R., McGarvey, D.J., Truscott, T.G. (1997). The carotenoids as antioxidants a rectal adenomas. American Journal of Clinical Nutrition, 78, 1219−1224.

18. Gibbs, B.F., Kermasha, S., Alii, I., Mulligan, C.N. (1999). Encapsulation in the food industry. International Journal of Food Sciences and Nutrition, 50, 213−224.

19. Albanes, D. (1999). Beta-carotene and lung cancer: a case study. American Journal of Clinical Nutrition, 69, 1345s-1350s.

20. Edge, R., McGarvey, D.J., Truscott, T.G. (1997). The carotenoids as antioxidants a review. Journal of Photochemistry and Photobiology B: Biology 41, 189−200.

21. Ruxton, C.H.S., Calder, P.C., Reed, S.C., Simpson, M.J.A. (2005). The impact of long chain co-3 polyunsaturated fatty acids on human health. Nutrition Research Reviews, 18, 113−129.

22. Ruxton, C.H.S., Reed, S. C, Simpson, M.J.A., Millington, K.J. (2004). The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. Journal of Human Nutrition and Dietetics, 17,449−459.

23. Shahidi, F., Miraliakbari, H. (2005). Omega-3 fatty acids in health and disease. Part 2. Health effects of omega-3 fatty acids in autoimmune diseases, mental health, and gene expression. Journal of Medicinal Food, 8, 133−148.

24. Шендеров Б. А. (2003). Состояние и перспективы развития концепции «Функциональное питание в России»: общие и избранные разделы проблемы. Пищевая промышленность, 5, 4−7.

25. Placzek, М., Gaube, S., Kerkmann, U., Gilbertz, K.P., Herzinger, Т., Haen, E.,.

26. Przybilla, B. (2005). Ultraviolet B-induced DNA damage in human epidermis is140modified by the antioxidants ascorbic acid and D-a-tocopherol. Journal of Investigative Dermatology, 124, 304−307.

27. Stringham, J.M., Hammond, B.R. (2005). Dietary lutein and zeaxanthin: possible effects on visual function. Nutrition Reviews, 63, 59−64.

28. Basu, A" Imrhan, V. (2007). Tomatoes versus lycopene in oxidative stress and carcinogenesis: conclusions from clinical trials. European Journal of Clinical Nutrition, 61,295−303.

29. Hibbeln, J.R., Nieminen, L.R.G., Blasbalg, T.L., Riggs, J.A., Lands, W.E.M. (2006). Healthy intakes of n-3 and n-6 fatty acids: estimations considering worldwide diversity. American Journal of Clinical Nutrition, 83, 14 838−14 938.

30. Cleland, L.G., French, J.K., Betts, W.H., Murphy, G.A., Elliott, M.J. (1988). Clinical and biochemical effects of dietary fish oil supplements in rheumatoid arthritis. Journal of Rheumatology, 15, 1471−1475.

31. Geusens, P., Wouters, C., Nijs, J., Jiang, Y.B., Dequeker, J. (1994). Long-term effect of omega-3-fatty-acid supplementation Zn active rheumatoid-arthritis 12-month, double-blind, controlled study. Arthritis and Rheumatism, 37, 824−829.

32. Wong, N.C.W. (2001). The beneficial effects of plant sterols on serum cholesterol. Canadian Journal of Cardiology, 17, 715−721.

33. Ostlund, R.E. (2004). Phytosterols and cholesterol metabolism. Current Opinion in Lipidology, 15,3741.

34. Hallikainen, M.A., Sarkkinen, E.S., Uusitupa, M.I.J. (2000). Plant stanol eaters affect serum cholesterol concentrations of hypercholesterolemic men and women in a dosedependent manner. Journal of Nutrition, 130, 767−776.

35. Материалы XI Всероссийского конгресса диетологов и нутрициологов «Питание и здоровье», 30 ноября 2 декабря 2009, Москва.

36. Материалы общенациональной программы интегрированной профилактики неинфекционных заболеваний в Российской Федерации http://cindi.gnicpm.ru/004.pdf.

37. R. Vieth, Н. Bischoff-Ferrari and В. J. Boucher (2007) The urgent need to recommend an intake of vitamin D that is effective. American Journal of Clinical Nutrition, 86, 809−813.

38. Шендеров Б. А., (2010). Функциональное и персональное питание. Современное состояние и перспективы. Гастроэнтерология Санкт-Петербурга, 3, 2−5.

39. В. А. Княжев, Б. П. Суханов, В. А. Тутельян «Правильное питание. Биодобавки, которые Вам необходимы». Гэотар Медицина. М. 1998, 208с.

40. Методические рекомендации MP 2.3.1.2432−08 «Нормы физиологических потребностей в энергии и пищевых веществах для различных групп населения Российской Федерации».

41. Основы государственной политики в области здорового питания населения Российской Федерации на период до 2020 года. Распоряжение правительства РФ от 25.10.10 № 1873-Р.

42. Статистические данные ВОЗ по Российской Федерации http://www.who.int/healthinfo/survey/whsrus-russia.pdf.

43. Jonesa, Р J., Jew, S. (2007). Functional food development: concept to reality. Trends in Food Science & Technology, 18, 387−390.

44. Bech-Larsen, T., Scholderer J. (2007). Functional foods in Europe: consumer research, market experiences and regulatory aspects. Trends in Food Science & Technology, 18, 231−234.

45. Helmut Kaiser consultancy group report. Strong increase in nanofood and molecular food markets in 2008 worldwide. http://www.hkc22.com/Nanofoodconference.html.

46. Limbach, H. J. and Kremer, K. (2006) Multi-scale modelling of polymers: Perspectives for food materials. Trends in Food Science & Technology, 17, 215— 219.

47. Tiede, K., Boxall, A. B.A., Tear, S. P., Lewis, J., David, H., and Hassellov, M. (2008). Detection and characterization of engineered nanoparticles in food and the environment. Review. Food Additives and Contaminants, 7, 795−821.

48. Chaudhry, Q., Scotter, M., Blackburn, J., Ross, B., Boxall, A., Castle, L., Aitken, R., & Watkins, R. (2008). Applications and implications of nanotechnologies for the food sector. Review. Food Additives and Contaminants, 3, 241−258.

49. Morris, V. (2004) Probing molecular interactions in foods. Trends in Food Science & Technology, 15, 291−297.

50. Dickinson, E. (2004) Editorial overview. Food colloids: the practical application of protein nanoscience in extreme environments. Current Opinion in Colloid & Interface Science, 9, 295−297.

51. Acosta, E. (2009). Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Current Opinion in Colloid and Interface Science, 14, 35.

52. Amidon, G.L., Lennernas, H., Shah, V.P., Crison, J.R. (1995). A theoretical basis for a biopharmaceutic drug classification: the correlation of in vitro drug product dissolution and in vivo bioavailability. Pharmaceutical Research, 12,413 420.

53. Horter, D., Dressman, J.B. (2001). Influence of physicochemical properties on dissolution of drugs in the gastrointestinal tract. Advanced Drug Delivery Reviews, 46, 75−87.

54. Hecq, J., Deleers, M., Fanara, D., Vranckx, H., Amighi, K. (2005). Preparation and characterization of nanocrystals for solubility and dissolution rate enhancement of nifedipine. International Journal of Pharmaceutics, 299, 167−177.

55. Lipinski, C.A., Lombardo, F., Dominy, B.W., Feeney, P.J. (2001). Experimental and computational approaches to estimate solubility and permeability in drug discovery and development settings. Advanced Drug Delivery Reviews, 46, 3−26.

56. McClements, D.J., Decker, E.A., Park, Y., Weiss, J. (2008). Designing food structure to control stability, digestion, release and absorption of lipophilic food components. Food Biophysics, 3,219−228.

57. Velikov, K.P., Pelan, E. (2008). Colloidal delivery systems for micronutrients and nutraceuticals: tools and resources. SoftMatter, 4, 1964;1980.

58. Singh, H., Ye, A" Home, D.S. (2009). Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Progress in Lipid Research, 48, 92 100.

59. Weber, C., Bysted, A" Holmer, G. (1997a). The coenzyme QIO content of the average Danish diet. International Journal of Vitamin and Nutrition Research, 67, 123−129.

60. Weber, C., Bysted, A" Holmer, G. (1997b). Intestinal absorption of coenzyme QIO in a meal or as capsules to healthy subjects. Nutrition Research, 17, 941−945.

61. Beaulieu, L., Savoie, L., Paquin, P., Subirade, M. (2002). Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol. Biomacromolecules, 3, 239−248.

62. Lesser, S., Cermak, R., Wolffram, S. (2004). Bioavailability of quercetin in pigs is influenced by the dietary fat content. Journal Of Nutrition, 134, 15 081 511.

63. Cercaci, L., Rodriguez-Estrada, M.T., Lercker, G., Decker, E.A. (2007). Phytosterol oxidation in oil-in-water emulsions and bulk oil. Food Chemistry, 102, 161−167.

64. McClements, D.J., Decker, E.A., Park, Y., Weiss, J. (2009). Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition, 49, 577−606.

65. Augustin, M.A., Hemar, Y. (2009). Nanoand micro-structured assemblies for encapsulation of food ingredients. Chemical Sociely Reviews, 38, 902−912.

66. Cagri A., Ustunol Z., Ryser E.T. (2004). Antimicrobial edible films and coatings. Journal of Food Protection, 67, 833−848.

67. Garti N., Spernath A., Aserin A., Lutz R. (2005). Nano-sized self-assemblies of nonionic surfactants as solubilization reservoirs and microreactors for food systems. Soft Matter 3, 206−218.

68. Golding M, Sein A. (2004). Surface rheology of aqueous casein-monoglyceride dispersions. Food Hydrocolloids 18, 451−61.

69. Flanagan J, Singh H. (2006). Microemulsions: a potential delivery system for bioactives in food. Critical Review of Food Science and Nutrition 46(3), 221−37.

70. McClements DJ, Decker EA. (2000). Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science 65(8), 1270−82.

71. Benita, S. (Ed.) (1998). Submicron Emulsions in Drug Targeting and Delivery, Boca Raton, FL: CRC Press.

72. Sarker, D.K. (2005). Engineering of nanoemulsions for drug delivery. Current Drug Delivery, 2, 297−310.

73. Garti N, Benichou A. (2001). Double emulsions for controlled-release applications: progress and trends. In: Sjoblom J, editor. Encyclopedic handbook of emulsion technology. New York: Marcel Dekker., 377—407.

74. Gu YS, Decker AE, McClements DJ. (2005). Production and characterization of oil-inwater emulsions containing droplets stabilizedby multilayermembranes consisting of beta-lactoglobulin, iota-carrageenan and gelatin. Langmuir 2, 57 525 760.

75. Mun S, Decker EA, McClements DJ. (2005). Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers. Langmuir 2, 6228−6234.

76. Guzey D, McClements DJ. (2006). Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science. 128, 227−248.

77. Kataoka, K., Kwon, G.S., Yokoyama, M., Okano, T., Sakurai, Y. (1993). Block copolymer micelles as vehicles for drug delivery. Journal of Controlled Release, 24, 119−132.

78. Zhang, C., Ding, Y., Ping, Q.E., Yu, L.L. (2006). Novel chitosan-derived nanomaterials and their micelle-forming properties. Journal of Agricultural and Food Chemistry, 54, 8409−8416.

79. Jani, P., Halbert, G.W., Langridge, J., Florence, A.T. (1990) Nanoparticle uptake by the rat gastrointestinal mucosa: quantitation and particle size dependency. Journal of Pharmacy and Pharmacology, 42, 821−826.

80. Horn, D., Rieger, J. (2001). Organic nanoparticles in the aqueous phase theory, experiment, and use. Angewandte Chemie, International Edition, 40,43 304 361.

81. Hussain, N., Jaitley, V., Florence, A.T. (2001). Recent advances in the understanding of uptake of microparticulates across the gastrointestinal lymphatics. Advanced Drug Delivery Reviews, 50, 107−142.

82. Lai, S.K., O’Hanlon, D.E., Harrold, S., Man, S.T., Wang, Y.-Y., Cone, R., Hanes, J. (2007). Rapid transport of large polymeric nanoparticles in fresh undiluted human mucus. Proceeding of the National Academy of Sciences USA, 104, 1482−1487.

83. Chen, H., Weiss, J., Shahidi, F. (2006). Nanotechnology in nutraceuticals and functional foods. Food Technology, 60(3), 30−36.

84. Charych, D., Cheng, Q., Reichert, A, Kuziemko, G., Stroh, N., Nagy, J., Spevak, W., Stevens, R. (1996). A «litmus test» for molecular recognition using artificial membranes. Chemistry and Biology, 3, 113−120.

85. Qaqish, R.B., Amiji, M.M. (1999). Synthesis of a fluorescent chitosan derivative and its application for the study of chitosan-mucin interactions. Carbohydrate Polymers, 38, 99−107.

86. Sakuma, S., Suzuki, N., Sudo, R., Hiwatari, K.-I., Kishida, A" Akashi, M. (2002). Optimized chemical structure of nanoparticles as carriers for oral delivery of salmon calcitonin. International Journal of Pharmaceutics, 239,185 195.

87. Lamprecht, A., Koenig, P., Ubrich, N., Maincent, P., Neumann, D. (2006). Low molecular weight heparin nanoparticles: mucoadhesion and behaviour in Caco-2 cells. Nano-technology, 17, 3673−3680.

88. Macleod, G.S., Collett, J.H., Fell, J.T. (1999). The potential use of mixed films of pectin, chitosan and HPMC for bimodal drug release. Journal of Controlled Release, 58, 303−310.

89. Morris, V.J. (2005). Is nanotechnology going to change the future of food technology? International review of food science and technology, 3, 16−18.

90. Morris, V.J. (2006). Nanotechnology and its future in new product development. Journal of the Institute of Food Science and Technology, 20, 15−17.

91. Weiss, J., Takistov, P., McClements, D.J. (2006). Functional Materials in Food Nanotechnology. Journal of food science, 71, 107−116.

92. Helmut Kaiser Consultancy Group. Study: Nanotechnology in Food and Food Processing Industry Worldwide 2006;2010;2015. http://www.hkc22.com/Nanofood.html.

93. Faulks, R.M., Southon, S. (2008). Assessing the bioavailability of nutraceuticals. In Garti, N. (Ed.). Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. Cambridge, UK: Woodhead, 3−25.

94. Kirby, C. J. (1991). Microencapsulation and controlled delivery of food ingredients. Food Science and Technology International, 5, 74−78.

95. Ubbink, J., Kruger, J. (2006). Physical approaches for the delivery of active ingredients in foods. Trends in Food Science and Technology, 17, 244−254.

96. Semenova M.G. and Dickinson E. (2010). Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions. Eds: E.B. Burlakova and G.E. Zaikov, Leiden: Brill, pp. 350.

97. Lemay, D.G., Dillard, C.J., German, J.B. (2007). Food structure for nutrition. In Dickinson, E., Leser, M.E. (Eds). Food Colloids: Self-assembly and Material Science, Cambridge, UK: Royal Society of Chemistry, 1−15.

98. Lefevre, T., Subirade, M. (2000). Molecular differences in the formation and structure of fine-stranded and particulate P-lactoglobulin gels. Biopolymers, 54, 578−586.

99. Roff, C.F., Foegeding, E.A. (1996). Dicationic-induced gelation of pre-denatured whey protein isolate. Food Hydrocolloids, 10, 193−198.

100. Veerman, C., Baptist, H., Sagis, L.M.C., van der Linden, E. (2003). A new multistep Ca2± induced cold gelation process for beta-lactoglobulin. Journal of Agricultural and Food Chemistry, 51, 3880−3885.

101. Maltais, A., Remondetto, G.E., Gonzales, R., Subirade, M. (2005). Formation of soy protein isolate cold-set gels: protein and salt effects. Journal of Food Science, 70, 67−73.

102. Chen, L., Remondetto, G.E., Subirade, M. (2006). Food protein-based materials as nutraceutical delivery systems. Trends in Food Science and Technology, 17, 272−283.

103. Remondetto, G.E., Paquin, P., Subirade, M. (2002). Cold gelation of p-lactoglobulin in the presence of iron. Journal of Food Science, 67, 586−595.

104. Remondetto, G.E., Subirade, M. (2003). Molecular mechanisms of Fe-induced p-lactoglobulin cold gelation: an interactions story. Biopolymers, 69,461−469.

105. Remondetto, G.E., Beyssac, E., Subirade, M. (2004). Influence of the microstructure of biodegradable whey protein hydrogels on iron release: an in vitro study. Journal of Agricultural and Food Chemistry, 52, 8137−8143.

106. Zhang, Y., Yang, Y., Tang, K., Hu, X., Zou, G. (2008). Physicochemical characterization and antioxidant activity of quercetin-loaded chitosan nanoparticles. Journal of Applied Polymer Science, 107, 891−897.

107. Dickinson, E. (2001). Milk protein adsorbed layers and the relationship to emulsion stability and rheology. Studies in Surface Science and Catalysis, 132, 973−978.

108. Dickinson, E. (2006). Structure formation in casein-based gels, foams, and emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 288, 3−11.

109. Keogh, M.K., O’Kennedy, B.T., Kelly, J., Auty, M.A., Kelly, P.M., Fureby, A" Haahr, A.-M. (2001). Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. Journal of Food Science, 66, 217−224.

110. McClements, D.J. (2004). Protein-stabilized emulsions. Current Opinion in Colloid and Interface Science, 9, 305−313.

111. Damodaran, S. (2005). Protein stabilization of emulsions and foams. Journal of Food Science, 70, 54−66.

112. Chu, B.S., Ichikawa, S., Kanafusa, S., Nakajima, M. (2007). Preparation of protein-stabilized p-carotene nanodispersions by emulsification-evaporation method. Journal of the American Oil Chemists' Society, 84, 1053−1062.

113. Chen, C.C., Wagner, G. (2004). Vitamin E nanoparticle for beverageapplications. Chemical Engineering Research and Design, 82, 1432−1437.150.

114. Drusch, S. (2007). Sugar beet pectin: a novel emulsifying wall component for micro-encapsulation of lipophilic food ingredients by spray-drying. Food Hydrocolloids, 21, 1223−1228.

115. Balk, E.M., Lichtenstein, A.H., Chung, M., Kupelnick, B., Chew, P., Lau, J. (2006). Effects of omega-3 fatty acids on serum markers of cardiovascular disease risk: a systematic review. Atherosclerosis, 189,19−30.

116. Klaypradit, W., Huang, Y.-W. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer. Food Science and Technology, 41, 1133−1139.

117. Eliot, C., Dickinson, E. (2003). Thermoreversible gelation of caseinate-stabilized emulsions at around body temperature. International Dairy Journal, 13, 679−684.

118. Anal, A.K., Tobiassen, A., Flanagan, J., Singh, H. (2008). Preparation and characterization of nanoparticles formed by chitosan-caseinate interactions. Colloids and surfaces B: Biointerfaces, 64, 104−110.

119. H. Singh, A. Q. Ye and D. Home (2009). Structuring food emulsions in the gastrointestinal tract to modify lipid digestion, Progress in Lipid Research., 48(2), 92−100.

120. Dickinson, E. (2009). Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids, 23, 1473−1482.

121. McClements, D.J. (2005). Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir, 21, 97 779 785.

122. Dickinson, E. (2007). Food Colloids. Editorial overview. How do interactions of ingredients control structure, stability and rheology? Current Opinion in colloid and Interface science, 12, 155−157.

123. Dickinson, E. (2008). Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions. Soft Matter, 4, 932−942.

124. Turgeon, S.L., Schmitt, C., Sanchez, C. (2007). Protein-polysaccharide complexes and coacervates. Current Opinion in Colloid and Interface Science, 12, 166−178.

125. Dickinson, E. (2010). Food emulsions and foams: Stabilization by particles. Current Opinion in Colloid & Interface Science, 15,40—49.

126. Yoav D. Livney, (2010). Milk proteins as vehicles for bioactives. Current Opinion in Colloid & Interface Science, 15, 73−83.

127. McClements, D.J. (2006). Non-covalent interactions between proteins and polysaccharides. Biotechnology Advances, 24, 621−625.

128. Guerin, D., Vuillemard, J.C., Subirade, M. (2003). Protection of bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile. Journal of Food Protection, 66, 2076;2084.

129. Levy, M.C., Edwards-Levy, F. (1996). Coating alginate beads with cross-linked biopolymers: a novel method based on a transacylation reaction. Journal of Microencapsulation, 13, 169−183.

130. Schmitt, C., Sanchez, C., Sobry-Banon, S., Hardy, J. (1998). Structure and technofunctional properties of protein-polysaccharide complexes. Critical Reviews in Food Science and Nutrition, 38, 689−753.

131. Livney, Y.D. (2008). Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food. In Garti, N. (Ed.). Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals, Cambridge, UK: Woodhead, pp. 234−250.

132. Zimet, P., Livney, Y.D. (2009). Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for 01−3 polyunsaturated fatty acids. Food Hydrocolloids, 23, 1120−1126.

133. Dickinson, E. (2008). Emulsification and emulsion stabilization with protein-poly saccharide complexes. In Gums and Stabilizers in the food Industry. Eds. Philips G.O., Wedlock, D.J., Williams, P.A., IRL Press, Oxford, 14, 221−232.

134. Semenova, M.G., Antipova, A.S., Belyakova, L.E. (2002). Food protein interactions in sugar solutions. Current opinion in Colloid & Interface Science, 7, 438−444.

135. A Kato, Y Sasaki, R Furuta, K Kobayashi (1990). Functional protein-polysaccharide conjugate prepared by controlled dry-heating of ovalbumin-dextran mixtures Agricultural and biological chemistry, 54(1), 107−12.

136. Dickinson, E., Galazka, V.B. (1991). Emulsion stabilization by ionic and covalent complexes of P-lactoglobulin with polysaccharides. Food Hydrocolloids, 5, 281−296.

137. Dickinson, E., Galazka, V.B.,(1992). in Gums and Stabilisers for the Food Industry, eds. Phillips, G.O., Wedlock, D.J., Williams, P.A., IRL Press, Oxford, 6, 351- 357.

138. Dickinson, E., Semenova, M.G. (1992). Emulsifying properties of covalentprotein—dextran hybrids. Colloids and Surfaces, 64, 299−310.153.

139. Kato, A., Minaki, K., Kobayashi, K. (1993). Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry state. Agricultural and food chemistry, 41, 540−543.

140. Dunlap, C.A., Cote, G.L., (2005). P-Lactoglobulin-Dextran Conjugates: Effect of Polysaccharide Size on Emulsion Stability. Agricultural and food chemistry, 53, 419−423.

141. N. Neirynck, P. Van der Meeren, S. Bayarri Gorbe, S. Dierckx, K. Dewettinck (2004). Improved emulsion stabilizing properties of whey protein isolate by conjugation with pectins. Food Hydrocolloids, 18, 949−957.

142. Ulrike Einhorn-Stoll, Marco Ulbrich, Sarah Sever, Herbert Kunzek (2005). Formation of milk protein-pectin conjugates with improved emulsifying properties by controlled dry heating. Food Hydrocolloids, 19, 329−340.

143. Ames, J. M. (1992). The Maillard reaction. In B. J. F. Hudson (Ed.), Biochemistry of food proteins (pp. 99−153). London: Elsevier Science Publishers.

144. Fayle, S.E., & Gerrard, J.A. (2002). The Maillard Reaction. Cambridge, UK: Royal Society of Chemistry.

145. Dickinson, E., & Euston, S. R. (1991). Stability of food emulsions containing both proteins and polysaccharides. In E. Dickinson (Ed.), Food polymers, gels and colloids, 132−146.

146. Dills, W.I. (1993). Protein fructosylation: Fructose and the Maillard reaction. American Journal of Clinical Nutrition, 58, 779−787.

147. Schmitt, C., Sanchez, C., Desobry-Banon, S., & Hardy, J. (1998). Structure and technofunctional properties of protein-polysaccharide complexes. Critical Reviews in Food Science and Nutrition, 38, 689−753.

148. Shepherd, R.- Robertson, A.- Ofman, D. (2000). Dairy glycoconjugate emulsifiers: Casein-maltodextrins. Food Hydrocolloids, 14, 281−286.

149. Akhtar, M., Dickinson, E., (2007). Whey protein-maltodextrin conjugates as emulsifying agents: and alternative to gum Arabic. Food Hydrocolloids, 21, 607 616.

150. Akhtar, M., and Dickinson, E. (2003). Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations. Colloids and Surfaces B: Biointerfaces, 31, 125−132.

151. Campbell, L., Raikos, V., and Euston, S. (2003). Modification of functional propertiesof egg-white proteins. Nahrung, 47, 369−376.

152. Gerrard, J.A., Brown, P.K., and Fayle, S.E. (2003b). Maillard crosslinking of food proteins III: The effects of gluteraldehyde, formaldehyde and glyceraldehydes upon bread and croissants. Food Chemistry, 80, 45−50.

153. Kato, Y., Aoki, T., Kato, N., Nakamura, R., and Matsuda, T. (1995). Modification of ovalbumin with glucose-6-phosphate by amino-carbonyl reaction. Journal of Agricultural Food Chemistry, 43 (2), 301−305.

154. Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M.C., and Raffaele, C.2000).Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Science Technology, 11, 340−346.

155. Sun, Y., Hayakawa, S., and Izumori, K. (2004). Modification of ovalbumin with a rare ketohexose through the Maillard reaction: effect on protein structure and gel properties. Journal of Agricultural Food Chemistry, 52, 1293−1299.

156. Jiminez-Castaco, L., Lypez-Fandico, R., Olano, A., & Villamiel, M. (2005). Study on blactoglobulin glycosylation with dextran: Effect on solubility and heat stability. Food Chemistry, 93, 689−695.

157. Kato, A. (2002). Industrial applications of Maillard-type protein-polysaccharide conjugates. Food Science and Technology Research, 8, 193−199.

158. Koichi Nagasawa, Koji Takahashi, Makoto Hattori (1996). Improved emulsifying properties of (3-lactoglobulin by conjugating with carboxymethyl dextran. Food Hydrocolloids, 10, 63−67.

159. Dickinson, E., and Izgi, E. (1996). Foam stabilization by protein-polysaccharide complexes. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 113, 191−201.

160. Morris, G. A.- Sims, I. M.- Robertson, A. J.- Furneaux, R. H. (2004). Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates. Food Hydrocolloids, 18, 1007−1014.

161. O’Regan, J., & Mulvihill, D. M. (2009a). Preparation, characterization and selected functional properties of sodium caseinate-maltodextrin conjugates. Food Chemistry, 115, 1257−1267.

162. O’Regan, J., & Mulvihill, D. M. (2010). Heat stability and freeze thaw stability of oil in water emulsions stabilized by sodium caseinate-maltodextrin conjugates. Food Chemistry, 119, 182−190.

163. O’Regan, J., Mulvihill, D.M. (2010). Sodium caseinate maltodextrin conjugate stabilized double emulsions: encapsulation and stability. Food Research International, 43, 224−231.

164. Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17, 25−39.

165. Ennis, M.P., & Mulvihill, D.M. (2005). Milk proteins. In G.O. Phillips & P.A. Williams (Eds.), Handbook of hydrocolloids. Cambridge, England: CRC Press., 189−217.

166. Dickinson, E. (1998). Proteins at interfaces and in emulsions. Stability, rheology and interactions. Journal of the Chemical Society, Faraday Transactions, 1657−1669.

167. Grigoriev, D.O., Miller R. (2009). Mono-and multilayer covered drops as carriers. Current Opinion in Colloid and Interface Science, 14,48−59.

168. Benichou, A., Aserin, A., Garti, N. (2002). Double emulsions stabilized by new molecular recognition hybrids of natural polymers. Polymers for Advanced Technologies, 13, 1019−1031.

169. Physiology of the gastrointestinal tract: в 2 т. / Ed. L.R.Johnson. N.Y., 1987.

170. Химия биологически активных природных соединений (углевод-белковые комплексы, хромопротеиды, липиды, липопротеиды, обмен веществ). Под ред. Н. А. Преображенского и Р. П. Евстигнеевой. М., «Химия», 1976,456 стр

171. McClements, D.J., Li, Y. (2010) Review of in-vitro digestion models for rapid screening of emulsion-based systems. Food & Function 1, 32−59.

172. А. Я. Николаев. Биологическая химия. 3-е изд., перераб. И доп. — М.: Медицинское информационное агентство. — 2004. — 566 е.: ил.

173. Скурихин И. М., Нечаев А. П. Все о пище с точки зрения химика: Справ, издание. С 46 М.: Высш. шк. 1991. — 288 е.: ил.

174. Garti, N. (Ed.). (2008) Delivery and Controlled Release of Bioactives in Foods in Nutraceuticals. Cambridge, UK: Woodhead.

175. M. Armand (2007). Lipases and lipolysis in the human digestive tract: where do we stand? Current Opinion in Clinical and Nutrition Metabolic Care, 10(2), 156−164.

176. M. Mukherjee (2003). Human digestive and metabolic lipases a brief review, Journal of Molecular Catalysis B: Enzymatic, 22(5−6), 369−376.

177. E. Bauer, S. Jakob and R. Mosenthin (2005). Principles of physiology of lipiddigestion, Asian-Australasian Journal of Animal Sciences, 18(2), 282−295.

178. C. J. H. Porter and K. M. Wasan (2008). Lipid-based systems for the enhanced delivery of poorly water soluble drugs, Adv. Drug Delivery Rev., 60(6), 615−616.

179. C. W. Pouton, (2006). Formulation of poorly water-soluble drugs for oral administration: Physicochemical and physiological issues and the lipid formulation classification system. Eur. Journal of Pharmaceutical Sciences, 29(3−4), 278−287.

180. G. S. Patten, et al., (2009). Site Specific Delivery of Microencapsulated Fish Oil to the Gastrointestinal Tract of the Rat, Dig. Dis. Sci., 54(3), 511−521.

181. D. J. McClements, E. A. Decker and Y. Park, (2009). Controlling Lipid Bioavailability through Physicochemical and Structural Approaches. Critical Review in Food Science and Nutrition, 49(1), 48−67.

182. Sagalowicz, L., Leser, M.E. (2010). Delivery systems for liquid food products Current Opinion in Colloid & Interface Science 15, 61−72.

183. R.M. Faulks, A.L. Bailey (1990). Digestion of cooked starches from different food sources by porcine a-amylase. Food Chemistry 36, 191−203.

184. De Zorzi M., Curioni A., Simonato B., Giannattasio M., Pasini G. (2007). Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins. Food Chemistry 104, 353−363.

185. Hur S.J., Joo S.T., Lim B.O., Decker E.A., McClementsD.J. (2011). Impact of salt and lipid type on in vitro digestion of emulsified lipids Food Chemistry, 126, 1559−1564.

186. Hur S.J., Decker E.A., McClements DJ. (2009). Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chemistry, 114, 253−262.

187. Wang P., Hai-Jie Liu H.-J., Xue-Ying Mei X.-Y., Nakajima M., Yin L.-J. (2012). Preliminary study into the factors modulating ?-carotene micelle formation in dispersions using an in vitro digestion model. Food Hydrocolloids, 26, 427³³.

188. S.D. Kulkarni, R. Acharya, N.S. Rajurkar, A.V.R. Reddy (2007). Evaluation of bioaccessibility of some essential elements from wheatgrass (Triticum aestivum L.) by in vitro digestion method. Food Chemistry, 103, 681−688.

189. Hur S.J., Lim B.O., Decker E.A., McClements D.J. (2011). In vitro human digestion models for food applications. Food Chemistry, 125, 1−12.

190. Argyri K., Birba A., Miller D.D., Komaitis M., Kapsokefalou M. (2009). Predicting relative concentrations of bioavailable iron in foods using in vitro digestion: New developments. Food Chemistry, 113, 602−607.

191. Li Y., Hu M., McClements D.J. (2011). Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method. Food Chemistry, 126, 498−505.

192. Bermudez-Soto M.-J., Tomas-Barberan F.-A., Garcia-Conesa M.-T. (2007). Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry, 102, 865−874.

193. Carnachan S.M., Bootten T.J., Mishra S., Monro J.A., Sims I.M. (2012). Effects of simulated digestion in vitro on cell wall polysaccharides from kiwifruit (Actinidia spp.). Food Chemistry, 133, 132−139.

194. Miao M., Jiang B., Zhang T., Jin Z., Mu W. (2011). Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch. Food Chemistry, 126, 506−513.

195. German J.B., Dionisi F. (2011). Milk as a model of Bioavailability Delivery of Functionality in Complex Food Systems Physically-Inspired Approaches from the Nanoscale to the Microscale 4th International Symposium, 8−9.

196. Mackie, A., Macierzanka, A. (2010). Colloidal aspects of protein digestion. Current Opinion in Colloid & Interface Science, 15 102−108.

197. Macleod, G.S., Collet, J.H., Fell, J.T. (1999). The potential use of mixed films of pectin, chitosan and HPMC for bimodal drug release. Journal of Controlled Release, 58, 303−310.

198. Tagliazucchi D, Verzellon E., Davide Bertolinia, Angela Contea (2010). In vitro bio-accessibility and antioxidant activity of grape polyphenols Food Chemistry, 120, 599−606.

199. M.-J. Bermudez-Soto, F.-A. Tomas-Barberan, M.-T. Garcia-Conesa (2007). Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion. Food Chemistry, 102, 865−874.

200. Biehler E., Kaulmann A., Hoffmann L., Krause E., Bohn T. (2011). Dietary and host-related factors influencing carotenoid bioaccessibility from spinach (Spinacia oleracea). Food Chemistry, 125, 1328−1334.

201. Argyri K., Komaitis M., Kapsokefalou M. (2006). Iron decreases the antioxidant capacity of red wine under conditions of in vitro digestion. Food Chemistry, 96, 281−289.

202. Shim S.-M., Ferruzzi M.G., Kim Y.-C., Janle E.M., Santerre C.R. (2009). Impact of phytochemical-rich foods on bioaccessibility of mercury from fish. Food Chemistry, 112, 46−50.

203. Howard P., Mahoney R.R. (1989). Effect of dietary fibers on the enzymatic digestion of casein. Food Chemistry, 34, 141−146.

204. A. Popoulou, M. Komaitis, M. Kapsokefalou (2006). Effects of iron, ascorbate, meat and casein on the antioxidant capacity of green tea under conditions of in vitro. Food Chemistry, 94, 359−365.

205. Beysseriat M, Decker EA, McClements DJ (2006). Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model. Food Hydrocolloids 20, 800−809.

206. Malaki N. ACorredig M., Wright A.J. (2011). Release of lipophilic molecules during in vitro digestion of soy protein-stabilized emulsions. Molecular nutrition and Food Research, 55, 278−289.

207. Wickham M, Faulks R, Clare M. (2009). In vitro digestion methods for assessing the effect of food structure on allergen breakdown. Molecular nutrition and Food Research. 53(8), 952−958.

208. Borel P. (2003). Factors affecting intestinal absorption of highly lipophilic food microconstituents (fat-soluble vitamins, carotenoids and phytosterols). Clinical Chemistry and Laboratory Medicine, 41, 979−994.

209. Porter CJ, Charman WN. (2001). In vitro assessment of oral lipid based formulations. Advances in Drug Delivery Review, 50, 127−147.

210. Yonekura L., Nagao A. (2007). Intestinal absorption of dietary carotenoids Molecular Nutrition and Food Research, 51, 107−115.

211. Golding, M., Wooster, T. J., (2010). The influence of emulsion structure and stability on lipid digestion. Curr. Opin. Colloid Interface Sci., 15, 90−101.

212. McClements D.J., Li Y. (2010). Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components. Advances in Colloid and Interface Science, 159, 213−228.

213. Roefs, S. P. F. M., Groot-Mostert de, A. E. A., Vliet van, T. (1990). Structure of acid gels, formation and model of gel network. Colloids and Surfaces 50, 141 159.

214. Braga, A. L. M., Menossi, M., Cunha, R. L. (2006). The effect of the glucono-5-lactone/caseinate ratio on sodium caseinate gelation. International Dairy Journal. 16, 389−398.

215. C. Holt, (1992). Structure and stability of the bovine casein micelle in Advances in Protein Chemistry, eds. C.B. Anfinsen, J.D.Edsall, F.R. Richards, and D.S. Eisenberg, Academic Press, 43, 63−151.

216. D.S. Home (2002). Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science, 7, 456−461.

217. D.S. Home (2006). Casein micelle structure: models and muddles. Current Opinion in Colloid & Interface Science, 11, 148−153.

218. Jr. H.M. Farrell, E.L. Malin, E.M.Brown, and P.X. Qi, (2006). Casein micelle structure: What can be learned from milk synthesis and structural biology? Current Opinion in Colloid & Interface Science, 11, 135−147.

219. J. A. Lucey, M. Srinivasan, H. Singh and P.A. Munro, (2000). Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography. Journal of Agricultural Food Chemistry, 48, 1610−1616.

220. Chu, B., Zhou, Z., Wu, G., Farrell, H. M. (1995) Laser light scattering of model casein solutions: effects of high temperature. Journal of Colloid Interface Science, 170, 102−112.

221. Home, D.S. (2002). Casein structure, self-assembly and gelation. Current opinion in Colloid & Interface Science, 7,456−461.

222. Dickinson, E. The role of hydrocolloids in stability particulate dispersions and emulsion (1988) In Gums and Stabilisers for the Food Industryeds. Phillips, G.O., Wedlock, D. J.- Williams, P. A.- IRL Press: Oxford, 4, 249−263.

223. Sindayikengera et al. (2006) Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex, Journal of Zhejiang University Science B, 7(2), 90−98.

224. Swaisgood H.E. (1996). Characteristics of Milk. In: Fenemma O.R., editor. Food Chemistry. 3rd Ed. Marcel Dekker, Inc. New York, 841−878.

225. Semo, E., Kesselman, E., Danino, D., Livney, Y.D. (2007). Casein micelle as a natural nano-capsular vehicle for nutraceuticals. Food Hydrocolloids, 21, 936 942.

226. Matthew J. Mollan Jr. and Celik M., Maltodextrin. The State University of New Jersey, Piscataway, NJ 8 855.

227. Richter M., Schierbaum F., Augustat S., Knoch K.D. US Patent no. 3 962 465, 1976.

228. Harkema Ir. J., Paselli SA-2 and Paselli Excel. In Ingredients Handbook. Fat SubstitutesDalzell J. M. (Ed.) Surrey: Leatherhead Food RA. 1998, 103−115.

229. Product Design and Engineering: best practices. (2007). Raw materials, Aditives and Applications Ulrich Brockel, Willi Meier and Gerhard Wagner (Editors) Wiley-VCH Verlag GmbH& Co. KGaA, Weinheim, 2, 734 pages.

230. L. Dokic-Baucal, P. Dokic and J. Jakovljevic (2004). Influence of different maltodextrins on properties of O/W emulsions. Food Hydrocoll., 18 (2), 233−239.

231. Chronakis I. S. (1998). On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A review. Critical Review in Food Science and Nutrition, 38(7), 599−637.

232. Reuther F., Plietz P., Damaschun, G., Purschel H.-V., Krober R., Schierbaum F. (1983). Structure of maltodextrin gels a small angle X-ray scattering study. Colloid Polymer Science, 261 -271.

233. Dokic P., Jakovljevic J., Baucal L. D. (1998). Molecular characteristics of maltodextrins and theological behaviour of diluted and concentrated solutions. Colloids and Surfaces, 141 (3), 435−440.

234. Biliaderis C. G., Swan R. S., Arvanitoyannis I. (1999). Physicochemical properties of commercial starch hydrolyzates in the frozen state. Food Chemistry, 64 (4), 537−546.

235. Wang Y. J., Wang L. (2000). Structures and Properties of Commercial Maltodextrins from Corn, Potato, and Rice Starches. Starch, 52 (7−8), 296−304.

236. Richter M., Schierbaum F., Augustat S., Knoch K.D. US Patent no. 3 962 465, 1976.

237. Нечаев, А.П., Кочеткова А. А., Зайцев A.H. Пищевые добавки. M.: Колосс, Колосс-Пресс. 2002. -256 е.: ил.

238. Овчинников Ю. А. Биоорганическая химия. М.: просвещение, 1987. -815 е.: ил.

239. Бурлакова Е. Б., Поритов Х. О., Сторижнок Н. М., Крашков С. А., Храпова Н. Г. О константе скорости реакции феноксильных радикалов токоферола с высшими жирными кислотами и фосфолипидами. Биоантиоксидант: тез. докл. конф. М., 1992.

240. Храпова Н. Г., Егоров В. Ю., Крашков С. А. Исследование дикорастущих препаратов растений как потенциальных источников стабилизаторов для пищевых продуктов и липидных препаратов. Биоантиоксидант: тез. докл. конф. М., 1992.,.

241. Ю. П. Гичев, Ю. Ю. Гичев, «Мир наших продуктов для здоровья», Изд. 4-е. Новосибирск, 2004. — 224 с.

242. A. I. Archakov and К. J. Gundermann, eds., Phosphatidylcholine on Cell Membranes and Transport of Cholesterol, wbn-Verlag-Bingen, Rhein, Germany, 1988.

243. Максимов В.А.(2008). Жировой гепатоз: патогенез и основные принципы лечения. Медицинский вестник, 22, 449−455.

244. Мецлер, Д. Биохимия, том 1. Химические реакции в живой клетке. Изд-во «Мир», Москва, 1980. 408 с.

245. Dunjic BS, Axelson J, Ar’Rajab A, Larsson K, Bengmark S. (1993). Gastroprotective capability of exogenous phosphatidylcholine in experimentallyinduced chronic gastric ulcers in rats. Scand. J. Gastrol. 28, 89−94 166.

246. Бородин Е. А., Арчаков А. И., Лопухин Ю. М. (1985). Теоретическое обоснование использования ненасыщенных фосфолипидов для восстановления структуры и функции поврежденных биологических мембран. Вестник АМН СССР, 3, 84−90.

247. Гичев, Ю.Ю., Гичев, Ю.П. (2009). Новое руководство по микронутриентологии. Биологические добавки к пище и здоровье человека. Из-во «Триада-Х», Москва -304 с.

248. Kidd, P.M. (1996). Phosphatidylcholine: A superior protectant against liver damage. Alternative Medicine Review, 1,258−274.

249. Ипатова, Л.Г., Кочеткова, A.A., Нечаев, А.П., Тутельян, В.А. (2009). Жировые продукты для здорового питания. Современный взгляд. Из-во «ДеЛи принт», Москва.

250. В. Н. Короткий, И. В. Колосович, В. В. Чегусов (2008). Эссенциальные фосфолипиды в комплексном лечении больных с печеночной недостаточностью, вызванной длительной механической желтухой, Медицина сегодня, 10, 245−251.

251. Сайт Codex alimentarius (F AO/WHO Food Standards) http://www.codexalimentarius.net/gsfaonline/additives/details.html?id=77.

252. Дополнения к «Медико-биологическим требованиям и санитарным нормам качества продовольственного сырья и пищевых продуктов». Пищевые добавки утв. Госкомсанэпиднадзором РФ от 14 августа 1994 г. N 01−19/42−11 ,.

253. F. Orthoefer and S. U. Gurkin (1992). Lecithin-the universal ingredient. Food Marketing Technol. 12, 11−14.

254. G. Gregoriadis and A. T. Florence (1993). Liposomes in drug delivery. Clinical, diagnostic and ophthalmic potentional. Drugs 45(1), 15−28.

255. Taylor, T.M., Davidson, P.M., Bruce, B.D. and Weiss, J. (2005) Liposomal nanocapsules in food science and agriculture. Critical Review in Food Science and Nutrition, 45, 1−19.

256. Тенфорд, Ч. Химия полимеров Москва: «Химия» — 1965.

257. Rha С., Pradipasena P. (1985). Viscosity of proteins. In Functional properties of food macromoleculesMitchell J. R. and Ledward D. A. (Eds.) London-New-York: Elsevier applied science publishers, 2, 79−120.

258. Burchard, W. (1994). Light scattering. In Physical Techniques for the Study of Food BiopolymersS. B. Ross-Murphy (Ed.) Glasgow: Blackie, 151- 214.

259. Evans J.M. (1972). Manipulation of light scattering data. In Light scattering from polymer solutionsHuglin M. B. (Ed.) London: Academic Press, 5, 89−164.

260. Home D.S. (1995). Light scattering studies of colloidal stability and gelation. In New Physico-Chemical Techniques for the Characterization of Complex Food SystemsDickinson E. (Ed). Glasgow: Blackie, 240−267.

261. Mosca M., Ceglie A., Ambrosone L. (2001). Effect of membrane composition on lipid oxidation in liposomes. Chemistry and Physics of Lipids, 164, 158−165.

262. Dahle, L. K., Hill, E. G., and Homan. R. Т., (1962). The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl esters. Arch. Biochem. Biophys. 98, 253−261.

263. Yu, Т. C. and Sinnhuber, R. O. (1957). 2-thiobarbituric acid method for the measurement of rancidity in fishery products. Food Technol. 11, 104−108.

264. Kwon, T. W. and Watts, B. M. (1964). Malonaldehyde in aqueous solution and its role as a measure of lipid oxidation in foods J. Food Sci. 29, 294−302.

265. Melton, S. L. (1983). Methodology for following lipid oxidation in muscle foods. Food Tech., 37, 105−116.

266. Leland K. Dahle, Eldon G. Hill and Ralph T. Holman (1962). The Thiobarbituric Acid Reaction and the Autoxidations of Polyunsaturated Fatty Acid Methyl Esters. Arch. Of Bioch. And Biophys., 98, 253−261.

267. R. O. Sinnhuber and T. C. Yu (1958). 2-thiobaribituric acid method for the measurement of rancidity in fishery products. The quantitative determination of malonaldehyde. Food Technol., 12 9−12.

268. B. G. Tarladgis, B. M. Watts and M. T. Younathan, (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc., 37, 44−48.

269. W. V. Vyncke (1975). Evaluation of the direct thiobarbituric acid extraction method for determining oxidative rancidity in mackerel (Scomber scombrus L.). Fette, Seifen, Anstrichm., 77, 239−240.

270. Bernheim, F. M., Bernheim, L. C. & Wilbur, K. M. (1948). The reaction between thiobarbituric acid and the oxidation products of certain lipids. Journal of Biological Chemistry, 174, 257−64.

271. Hoyland D.V., Taylor A.J. (1991) A review of the Methodology of the 2-thiobarbituric acid test. Food chemistry, 40, 271−291.

272. Kohn. H. I., and Liversedge, M., (1944). On a new aerobic metabolite whose production by brain is inhibited by apomorphine, emetine, ergotamine, epinephrine, and menadione f. Pharmacol. Exp. Ther. 82, 292−300.

273. Nair V., Turner G.A. (1984) The thiobarbituric acid test for lipid peroxidation: Structure of the adduct with malondialdehyde. Lipids, 19, 10, 804 805.

274. Privalov P.L. & Khechinashvili N.N. (1974) A Thermodynamic Approach to the Problem of Stabilization of Globular Protein Structure: A Calorimetric Study. Journal of Molecular Biology, 86, 665 -684.

275. Tanford, C. (1961). Physical chemistry of macromolecules. New York: Wiley.

276. E. Tsaliki, U. Kechagia and G. Doxastakis (2002). Evaluation of the foaming properties of cottonseed protein isolates. Food Hydrocolloids, 16, (6), 645−652.

277. Brent S. Murray, Rammile Ettelaie (2004). Foam stability: proteins and nanoparticles. Current Opinion in Colloid & Interface Science, 9, 314−320.

278. Gennis, R.B. (1989). Biomembranes. Molecular structure and function. In Charles R. cantor, Advanced text in Chemistry. Berlin: Springer.

279. C. M. Oliver, L. D. Melton and R. A. Stanley (2006). Creating proteins with novel functionality via the Maillard reaction: a review. Critical Review in Food Science and Nutrition, 46, 337−350.

280. M. Friedman (1996). Food Browning and Its Prevention: An Overview. Journal of Agricultural Food Chemistry, 44, 631−653.