Evaluation of the bitter-masking potential of food proteins for EGCG by a cell-based human bitter taste receptor assay and binding studies

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 42, 2013, Pages 10010-10017

  Bohin, Maxime C ^a   Roland, Wibke S U ^a   Gruppen, Harry ^a   Gouka, Robin J ^b   Van Der Hijden, Harry T W M ^b   Dekker, Peter ^c   Smit, Gerrit ^a,d   Vincken, Jean Paul ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c DSM FOOD SPECIALTIES   (Netherlands)

^d VALIO LTD   (Finland)

Author keywords

bitterness; caseinate; complexation; EGCG; flavonoid protein interaction; gelatin; hTAS2R; sensory; ultrafiltration; casein

Indexed keywords

BINDERS; BINDING ENERGY; CASEIN; CHEMICAL ACTIVATION; COMPLEXATION; DAIRIES; ULTRAFILTRATION;

BITTERNESS; CASEINATE; EGCG; GELATIN; HTAS2R; PROTEIN INTERACTION; SENSORY;

PROTEINS;

CASEIN; CATECHIN; CELL SURFACE RECEPTOR; DRUG DERIVATIVE; EPIGALLOCATECHIN GALLATE; TAS2R39 PROTEIN, HUMAN;

ARTICLE; CHEMISTRY; FEMALE; HUMAN; KINETICS; MALE; METABOLISM; PROTEIN BINDING; TASTE;

CASEINS; CATECHIN; FEMALE; HUMANS; KINETICS; MALE; PROTEIN BINDING; RECEPTORS, CELL SURFACE; TASTE;

EID: 84886467947     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4030823     Document Type: Article

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