Milk β-lactoglobulin complexes with tea polyphenols

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1046-1055

  Kanakis, C D ^a   Hasni, Imed ^b   Bourassa, Philippe ^b   Tarantilis, P A ^a   Polissiou, M G ^a   Tajmir Riahi, Heidar Ali ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITÉ DU QUÉBEC À TROIS RIVIÈRES   (Canada)

Author keywords

Lactoglobulin; CD; Fluorescence spectroscopy; FTIR; Milk; Modelling; Polyphenol; Secondary structure; Tea

Indexed keywords

CD; FTIR; LACTOGLOBULIN; MILK; MODELLING; POLYPHENOLS; SECONDARY STRUCTURE; TEA;

AMINO ACIDS; BINDING ENERGY; COMPLEXATION; ELECTROCARDIOGRAPHY; ELECTROCHROMIC DEVICES; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; MOLECULAR MODELING; PROTEINS; SPECTROSCOPIC ANALYSIS; STRUCTURAL ANALYSIS;

PHENOLS;

BETA LACTOGLOBULIN; CATECHIN; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN GALLATE; POLYPHENOL DERIVATIVE;

ALPHA HELIX; ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; BINDING AFFINITY; CIRCULAR DICHROISM; FLUORESCENCE SPECTROSCOPY; HYDROGEN BOND; INFRARED SPECTROSCOPY; MILK; MOLECULAR DOCKING; MOLECULAR MODEL; PROTEIN CONFORMATION; PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; TEA;

EID: 79952534339     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.079     Document Type: Article

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