Noncovalent Cross-Linking of Casein by Epigallocatechin Gallate Characterized by Single Molecule Force Microscopy

Interaction of the tea polyphenol epigallocatechin gallate (EGCG) with β-casein in milk affects the taste of tea and also affects the stability of the tea and the antioxidant ability of the EGCG. In addition, interaction of polyphenols with the chemically similar salivary proline-rich proteins is la...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2006-06, Vol.54 (12), p.4077-4081
Hauptverfasser:	Jöbstl, Elisabeth, Howse, Jonathan R, Fairclough, J. Patrick A, Williamson, Mike P
Format:	Artikel
Sprache:	eng
Schlagworte:	analytical methods beta-casein Biological and medical sciences Caseins - chemistry Catechin - analogs & derivatives Catechin - chemistry Chemical Phenomena Chemistry, Physical Cross-Linking Reagents crosslinking epigallocatechin epigallocatechin gallate Food industries Fundamental and applied biological sciences. Psychology green tea Hydrophobic and Hydrophilic Interactions Microscopy - methods Milk and cheese industries. Ice creams Models, Molecular Phosphorylation polyphenols single molecule force microscopy Thermodynamics
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