Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization-Reference-Cited by-同舟云学术

Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization

Published:2015 Issue:20 Volume:5 Page:15641-15651
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Liu Fuguo¹²³⁴⁵,Sun Cuixia¹²³⁴⁵,Yang Wei¹²³⁴⁵,Yuan Fang¹²³⁴⁵,Gao Yanxiang¹²³⁴⁵

Affiliation:

1. Beijing Key Laboratory of Functional Food From Plant Resources

2. College of Food Science & Nutritional Engineering

3. China Agricultural University

4. Beijing

5. China

Abstract

Covalent modifications of lactoferrin with EGCG, chlorogenic acid and gallic acid were performed by adopting a free-radical grafting procedure in aqueous media and they affect both structural and functional properties of the protein.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2015/RA/C4RA10802G

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1. Chitosan–hydroxycinnamic acid conjugates: Preparation, antioxidant and antimicrobial activity

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5. Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

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