Inhibition of Epigallocatechin-3-gallate/Protein Interaction by Methyl-β-cyclodextrin in Myofibrillar Protein Emulsion Gels under Oxidative Stress

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 30, 2018, Pages 8094-8103

  Zhang, Yumeng ^a   Lv, Yuanqi ^a   Chen, Lin ^a   Wu, Haizhou ^b   Zhang, Yingyang ^c   Suo, Zhiyao ^a   Wang, Shuxin ^a   Liang, Yuxin ^a   Xu, Xinglian ^d   Zhou, Guanghong ^d   Feng, Xianchao ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c CHANGZHOU UNIVERSITY   (China)

^d NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

EGCG; gel strength; M CD; meat products; natural antioxidant; quinine protein association

Indexed keywords

ANTIOXIDANTS; ELECTROPHORESIS; EMULSIFICATION; FLUORESCENCE SPECTROSCOPY; GELATION; MEATS; PROTEINS; SOLUBILITY;

CONFOCAL LASER SCANNING MICROSCOPY; EMULSIFYING PROPERTY; EPIGALLOCATECHIN-3-GALLATE; MYOFIBRILLAR PROTEINS; NATURAL ANTIOXIDANTS; SECONDARY STRUCTURES; SURFACE HYDROPHOBICITY; SYNTHETIC ANTIOXIDANTS;

CYCLODEXTRINS;

BETA CYCLODEXTRIN DERIVATIVE; CATECHIN; EPIGALLOCATECHIN GALLATE; METHYL-BETA-CYCLODEXTRIN; MUSCLE PROTEIN; POLYPHENOL; PROTEIN BINDING;

ANALOGS AND DERIVATIVES; ANIMAL; CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; METABOLISM; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; PIG; SOLUBILITY;

ANIMALS; BETA-CYCLODEXTRINS; CATECHIN; EMULSIONS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MUSCLE PROTEINS; MYOFIBRILS; OXIDATION-REDUCTION; POLYPHENOLS; PROTEIN BINDING; SOLUBILITY; SWINE;

EID: 85049969589     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.8b00275     Document Type: Article

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