Interaction of β-casein with (-)-epigallocatechin-3-gallate assayed by fluorescence quenching: Effect of thermal processing temperature

International Journal of Food Science and Technology

Volumn 51, Issue 2, 2016, Pages 342-348

  He, Zhiyong ^a   Chen, Jie ^a   Moser, Sydney E ^b   Jones, Owen G ^b   Ferruzzi, Mario G ^b  

^a JIANGNAN UNIVERSITY   (China)

^b PURDUE UNIVERSITY   (United States)

Author keywords

( ) Epigallocatechin 3 gallate; Fluorescence quenching; Hydrophobic interaction; Thermal processing temperature; casein

Indexed keywords

BINDING SITES; BINS; BIOCHEMISTRY; CASEIN; FLAVONOIDS; FLUORESCENCE; HEAT TREATMENT; HYDROPHOBICITY; PROCESSING; TEMPERATURE;

EPIGALLOCATECHIN-3-GALLATE; FLUORESCENCE EMISSION; FLUORESCENCE QUENCHING; HYDROPHOBIC INTERACTIONS; INCREASING TEMPERATURES; PHOSPHATE-BUFFERED SALINES; PROCESSING TEMPERATURE; QUENCHING CONSTANT;

QUENCHING;

EID: 84953839375     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12977     Document Type: Article

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