Analysis of β-lactoglobulin–epigallocatechin gallate interactions: the antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic–protein interactions-Reference-Cited by-同舟云学术

Analysis of β-lactoglobulin–epigallocatechin gallate interactions: the antioxidant capacity and effects of polyphenols under different heating conditions in polyphenolic–protein interactions

Published:2020 Issue:5 Volume:11 Page:3867-3878
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Qie Xuejiao¹²³⁴⁵^ORCID,Chen Yao¹²³⁴⁵,Quan Wei¹²³⁴⁵^ORCID,Wang Zhaojun¹²³⁴^ORCID,Zeng Maomao¹²³⁴^ORCID,Qin Fang¹²³⁴,Chen Jie¹²³⁴^ORCID,He Zhiyong¹²³⁴⁵^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Jiangnan University

3. Wuxi

4. China

5. International Joint Laboratory on Food Safety

Abstract

A β-Lg-EGCG covalent conjugate is formed by linking the amino group of a lysine residue and EGCG; the antioxidant capacity of EGCG induced by β-Lg–EGCG covalent conjugates causes a significant decrease.

Funder

National Natural Science Foundation of China

Six Talent Peaks Project in Jiangsu Province

Fundamental Research Funds for the Central Universities

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00627K

Reference50 articles.

1. Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain