Binding of Gallic Acid and Epigallocatechin Gallate to Heat-Unfolded Whey Proteins at Neutral pH Alters Radical Scavenging Activity of in Vitro Protein Digests

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 38, 2017, Pages 8443-8450

  Cao, Yanyun ^a   Xiong, Youling L ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

binding; heat unfolded whey protein isolate; in vitro digestion; phenolic derivative; synergistic radical scavenging activity

Indexed keywords

BINS; ELECTROPHORESIS;

BINDING; IN-VITRO DIGESTIONS; PHENOLIC DERIVATIVE; RADICAL SCAVENGING ACTIVITY; WHEY PROTEIN ISOLATE;

PROTEINS;

CATECHIN; EPIGALLOCATECHIN GALLATE; GALLIC ACID; PHENOL DERIVATIVE; SCAVENGER; WHEY PROTEIN;

ANALOGS AND DERIVATIVES; CHEMISTRY; DIGESTION; HEAT; PH; PROTEIN UNFOLDING;

CATECHIN; DIGESTION; FREE RADICAL SCAVENGERS; GALLIC ACID; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; PHENOLS; PROTEIN UNFOLDING; WHEY PROTEINS;

EID: 85030123065     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b03006     Document Type: Article

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