Interactions between tea polyphenol and two kinds of typical egg white proteins-ovalbumin and lysozyme: Effect on the gastrointestinal digestion of both proteins in vitro

Food Research International

Volumn 59, Issue , 2014, Pages 100-107

  Shen, Fei ^a   Niu, Fuge ^a   Li, Junhua ^a   Su, Yujie ^a   Liu, Yuntao ^a   Yang, Yanjun ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Egg; Gastrointestinal mimic; Lysozyme; Ovalbumin; Tea polyphenol

Indexed keywords

ENZYMES; FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY;

CONFORMATIONAL CHANGE; EGG; GASTROINTESTINAL DIGESTION; GASTROINTESTINAL MIMIC; NON-COVALENT INTERACTION; OVALBUMINS; SECONDARY STRUCTURES; TEA POLYPHENOL;

PROTEINS;

EID: 84895751213     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.070     Document Type: Article

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