Interaction of some low molecular weight phenolics with milk proteins

World Applied Sciences Journal

Volumn 23, Issue 2, 2013, Pages 182-187

  Hassan, Z M R ^a   El Din, Hala M Fakhr ^b   Ali, A A ^a   Nayra, Sh Mehanna ^b   El Messery, T M ^b  

^a AIN SHAMS UNIVERSITY   (Egypt)

^b NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Casein; Phenolics proteins interactions; Whey protein isolate

Indexed keywords

EID: 84878970424     PISSN: 18184952     EISSN: 19916426     Source Type: Journal    
DOI: 10.5829/idosi.wasj.2013.23.02.13057     Document Type: Article

References (19)

1. Rahimi, Y.S. and M. Corredig, 2012. Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study. Food Chemistry, 132(3): 1143-1149.
2. Kosiñska, A., M. Karamaæ, K. Penkacik, A. Urbalewicz and R. Amarowicz, 2011. Interactions between tannins and proteins isolated from broad bean seeds (Vicia faba Major) yield soluble and non-soluble complexes. Eur. Food Res. Technol., 233: 231-222.
3. Singh, R., 2011. Interaction of phytochemicals with dairy ingredients. M.Sc. Thesis, the University of Auckland.
4. Jimenez-Ramsey, L.M., J.C. Rogler, T.L. Housley, L.G. Butler and R.G. Elkin, 1994. Absorption and distribution of 1C-labeled condensed tannins and related sorghum phenolics in chickens. J Agric. Food Chem., 42: 693-967.
5. Luck, G., H. Liao, N.J. Murray, H.R. Grimmer, E.E. Warminski, M.P. Williamson, T.H. Lilley and E. Haslam, 1994. Polyphenols, astringency and proline-rich proteins. Phytochemistry, 37(2): 357-371.
6. Butler, L.G., 1989. Effect of Condensed Tannin on Animal Nutrition. Chemistry and Significance of Condensed Tannins. New York: Plenum Press, pp: 391-402.
7. Jansman, A.J.M., 1993. Tannins in feedstuffs for simple stomached animals. Nutrition Research Reviews, 6: 209-236.
8. Haslam, E., editor, 1998. Practical Polyphenolic: From Structure to Molecular Recognition and Physiological Action. Cambridge: University Press, pp: 178-225.
9. Yokotsuka, K. and V.L. Singleton, 1995. Interactive precipitation between phenolic fractions and peptides in wine-like model solutions: turbidity, particle size and residual content as influenced by pH, temperature and peptide concentration. Am. J. Enol. Vitic., 46: 329-338.
10. Siebert, K.J., 1999. Effects of protein-polyphenol interactions on beverage haze, stabilization and analysis. J. Agric. Food Chem., 47: 353-362.
11. Morr, C.V., 1985. Functionality of heated milk protein in dairy and relate foods. J. Dairy Sci., 68(10): 2773-2781.
12. Ali, H., 2002. Protein-phenolic interactions in food. M.Sc. Thesis, Department of Food Science and Agricultural Chemistry Macdonald campus, McGillb University Monteral, Québec.
13. Bartolomé, B., I. Estrella and T. Hernandez, 2000. Interaction of Low Molecular Weight Phenolics with Proteins (BSA). J of Food Science, 65(4): 617-621.
14. Hagerman, A.E. and L.G. Butler, 1978. Protein precipitation method for the quantitative determination of tannins. J. Agric. Food Chem., 26: 809-812.
15. Zheng, H.H., P.F. Tu, K. Zhou, H. Wang, B.H. Wang and J.F. Lu, 2001. Acta Pharmacol Sin., 12: 1094-1108.
16. Porath, J., 1979. Molecular-sieving and non-ionic adsorption in polysaccharide gels. Biochem Soc. Trans, 7: 1197-1149.
17. Madhan, B., P. Thanikaivelan, V. Subramanian, J. Raghava Rao, U.N. Balachandran and T. Ramasami, 2001. Molecular mechanics and dynamics studies on the interaction of gallic acid with collagen-like peptides. Chemical Physics Letters, 346: 334-340.
18. Yuksel, Z., E. Avci and Y.K. Erdem, 2010. Characterization of binding interactions between green tea flavanoids and milk proteins. Food Chemistry, 121: 450-456.
19. Haslam, E., 2003. Thoughts on thearubigins. Phytrochem., 64: 61-73.