Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates

Food Chemistry

Volumn 168, Issue , 2015, Pages 276-287

  Budryn, Grazyna ^a   Pałecz, Bartłomiej ^b   Rachwał Rosiak, Danuta ^a   Oracz, Joanna ^a   Zaczyńska, Donata ^a   Belica, Sylwia ^b   Navarro González, Inmaculada ^c   Meseguer, Josefina María Vegara ^d   Pérez Sánchez, Horacio ^d  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

^b UNIVERSITY OF LODZ   (Poland)

^c UNIVERSITY OF MURCIA   (Spain)

^d CATHOLIC UNIVERSITY OF MURCIA   (Spain)

Author keywords

Green coffee; Liquid chromatography tandem mass spectrometry; Molecular modelling; Protein polyphenol interactions; Cyclodextrin

Indexed keywords

CYCLODEXTRINS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR MODELING;

DIODE ARRAY DETECTORS; GREEN COFFEE; ISOTHERMAL TITRATION CALORIMETRY; LIQUID CHROMATOGRAPHY-TANDEM MASS SPECTROMETRY; PROTEIN-LIGAND INTERACTIONS; PROTEIN-POLYPHENOL INTERACTIONS; PROTEOLYTIC DIGESTION; THERMODYNAMIC PARAMETER; BETA-CYCLODEXTRIN; CHLOROGENIC ACIDS; EGG WHITE; GREEN COFFEE BEANS; SOY PROTEIN ISOLATES;

PROTEINS; MOLECULAR MODELING;

BETA CYCLODEXTRIN; CHLOROGENIC ACID; COUMARIC ACID; EGG WHITE; SOYBEAN PROTEIN; COFFEE; EGG PROTEIN; WHEY PROTEIN;

ARTICLE; COFFEE; ENERGY TRANSFER; HYDROGEN BOND; ISOTHERMAL TITRATION CALORIMETRY; LIQUID CHROMATOGRAPHY; NONHUMAN; PARTITION CHROMATOGRAPHY; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN ISOLATION; PROTEIN PROTEIN INTERACTION; TANDEM MASS SPECTROMETRY; TIME OF FLIGHT MASS SPECTROMETRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WHEY; BEAN; BINDING AFFINITY; BIOAVAILABILITY; CONCENTRATION (PARAMETERS); DIGESTION; DIODE; ELUTION; GREEN COFFEE BEAN; MOLECULAR INTERACTION; MOLECULAR MODEL; PH; PROTEIN BINDING; TEMPERATURE; THERMODYNAMICS; CHEMICAL STRUCTURE; CHEMISTRY; PROCEDURES;

CHLOROGENIC ACID; COFFEE; COUMARIC ACIDS; EGG PROTEINS; MODELS, MOLECULAR; SOYBEAN PROTEINS; TANDEM MASS SPECTROMETRY; WHEY PROTEINS;

EID: 84904962781     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.056     Document Type: Article

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