Effect of tea polyphenols on sturgeon myofibrillar protein structure in the in vitro anti-glycation model mediated by low temperature vacuum heating

[Display omitted] •The intermolecular forces of tea polyphenols-SMP were changed during LTVH treatment.•The benzene ring and phenolic hydroxyl of tea polyphenols interacted with the SMP.•The reaction of SMP and tea polyphenols was exothermic.•Tea polyphenols could bind to the site 1 of SMP. The bind...

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Veröffentlicht in:	Food chemistry 2023-05, Vol.407, p.135133-135133, Article 135133
Hauptverfasser:	Jin, Dan-li, Wei, Jian-ling, He, Fan-yu, Chai, Ting-ting, Ren, Shao-tian, Fu, Jing-jing, Chen, Yue-wen
Format:	Artikel
Sprache:	eng
Schlagworte:	Binding mechanism Heating Low temperature vacuum heating Polyphenols - chemistry Polyphenols - pharmacology Sturgeon myofibrillar protein Tea - chemistry Tea polyphenols Temperature Vacuum
Online-Zugang:	Volltext
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