Milk β-lactoglobulin complexes with tea polyphenols

► Tea polyphenols weakly bind to β-lactoglobulin in solution. ► The order of binding increases as the number of OH group increased. ► Polyphenols bind β-lactoglobulin via hydrophobic and hydrophilic interactions. ► Polyphenol binding alters β-LG conformation leading to protein stabilisation. The eff...

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Veröffentlicht in:	Food chemistry 2011-08, Vol.127 (3), p.1046-1055
Hauptverfasser:	Kanakis, C.D., Hasni, Imed, Bourassa, Philippe, Tarantilis, P.A., Polissiou, M.G., Tajmir-Riahi, Heidar-Ali
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Coffee, tea and other stimulative beverage industries Fluorescence spectroscopy Food industries FTIR Fundamental and applied biological sciences. Psychology Milk Milk and cheese industries. Ice creams Modelling Polyphenol Secondary structure Tea β-Lactoglobulin
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