Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity-Reference-Cited by-同舟云学术

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Enzymatic and Nonenzymatic Conjugates of Lactoferrin and (−)-Epigallocatechin Gallate: Formation, Structure, Functionality, and Allergenicity

Published:2021-05-25 Issue:22 Volume:69 Page:6291-6302
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Xueqi¹,Li Moting¹,Zhang Tingting²,McClements David Julian³^ORCID,Liu Xuebo¹^ORCID,Wu Xuli²,Liu Fuguo¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, No. 28 Xi-nong Road, Yangling, Xianyang 712100, China

2. School of Medicine, Shenzhen University, Shenzhen, Guangdong 518060, China

3. Department of Food Science, University of Massachusetts, Amherst, Amherst, Massachusetts 01003, United States

Funder

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

Innovation Talents Promotion Plan of Shaanxi Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01167

Reference58 articles.

1. Conjugation of polyphenols prevents lactoferrin from thermal aggregation at neutral pH

2. Lactoferrin research, technology and applications

3. Lactoferrin: Structure, function, denaturation and digestion

4. Physico-chemical properties of different forms of bovine lactoferrin

5. Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes, emulsions, and nanoparticles

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