Study on the interaction mechanism between (−)-epigallocatechin-3-gallate and myoglobin: Multi-spectroscopies and molecular simulation

(−)-Epigallocatechin-3-gallate (EGCG) is remarkably efficacious in inhibiting the browning of red meat. We therefore propose a hypothesis that EGCG forms complexes with myoglobin, thereby stabilizing its structure and thus preventing browning. This study investigated the interaction mechanism betwee...

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Veröffentlicht in:	Food chemistry 2024-08, Vol.448, p.139208-139208, Article 139208
Hauptverfasser:	Bu, Ying, Fan, Maomei, Sun, Chaonan, Zhu, Wenhui, Li, Jianrong, Li, Xuepeng, Zhang, Yi
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Catechin - analogs & derivatives Catechin - chemistry Color stability epigallocatechin gallate food chemistry hydrogen Hydrogen Bonding Hydrophobic and Hydrophilic Interactions hydrophobicity Interaction mechanism molecular dynamics myoglobin Myoglobin - chemistry Myoglobin–EGCG complexes Non-covalent interaction Protein Binding red meat solubility Structure thermal stability van der Waals forces
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