Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates

Food Chemistry

Volumn 241, Issue , 2018, Pages 281-289

  Abd El Maksoud, Ahmed A ^a,b   Abd El Ghany, Ismail H ^b   El Beltagi, Hossam S ^b   Anankanbil, Sampson ^a   Banerijee, Chiranjib ^a   Petersen, Steen V ^a   Pérez, Bianca ^a   Guo, Zheng ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b CAIRO UNIVERSITY   (Egypt)

Author keywords

Antioxidant properties; Caffeic acid; Emulsion system; Protein phenolic conjugate; Lactoglobulin

Indexed keywords

ANTIOXIDANTS; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; PROTEINS; QUENCHING; THERMODYNAMIC STABILITY;

ANTIOXIDANT PROPERTIES; CAFFEIC ACIDS; EMULSION SYSTEMS; LACTOGLOBULIN; PHENOLIC CONJUGATES;

PH;

BETA LACTOGLOBULIN; CAFFEIC ACID; MILK PROTEIN; LACTOGLOBULIN; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; CIRCULAR DICHROISM; CONTROLLED STUDY; COVALENT BOND; EMULSION; FLUORESCENCE SPECTROSCOPY; LIPID OXIDATION; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MILK; MOLECULAR STABILITY; PARTICLE SIZE; PROTEIN FUNCTION; SOLUBILITY; THERMOSTABILITY; WATER ABSORPTION; ZETA POTENTIAL; ANIMAL; CHEMICAL PHENOMENA; PH;

ANIMALS; CHEMICAL PHENOMENA; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MILK; MILK PROTEINS; PHENOLS;

EID: 85028920959     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.101     Document Type: Article

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