Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate

Food Chemistry

Volumn 274, Issue , 2019, Pages 234-241

  Chen, Weijun ^a   Wang, Wenjun ^a   Ma, Xiaobin ^a   Lv, Ruiling ^a   Balaso Watharkar, Ritesh ^a,d   Ding, Tian ^a,c   Ye, Xingqian ^a,b,c   Liu, Donghong ^a,b,c  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

^c Zhejiang Key Laboratory for Agro Food Processing   (China)

^d TEZPUR UNIVERSITY   (India)

Author keywords

( ) Epigallocatechin 3 gallate; Antioxidant activity; Emulsifying properties; pH shifting; Whey protein isolate

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BINDING ENERGY; COVALENT BONDS; DICHROISM; EMULSIFICATION; FLUORESCENCE QUENCHING; PROTEINS; SULFUR COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; CIRCULAR DICHROISM SPECTRA; EMULSIFYING PROPERTY; EPIGALLOCATECHIN-3-GALLATE; FLUORESCENCE INTENSITIES; FUNCTIONAL PROPERTIES; SURFACE HYDROPHOBICITY; WHEY PROTEIN ISOLATE;

PH EFFECTS;

DISULFIDE; EPIGALLOCATECHIN GALLATE; TYROSINE; WATER OIL CREAM; WHEY PROTEIN; CATECHIN; TRYPTOPHAN;

ALPHA HELIX; ANTIOXIDANT ACTIVITY; ARTICLE; BETA SHEET; BETA TURN; BINDING AFFINITY; CHEMICAL ANALYSIS; CHEMICAL INTERACTION; CIRCULAR DICHROISM; CONTROLLED STUDY; DISULFIDE BOND; EMULSION; EXPOSURE; FLUORESCENCE; FLUORESCENCE ANALYSIS; FLUORESCENCE QUENCHING; HYDROPHOBICITY; PH SHIFTING TREATMENT; PHYSICAL CHEMISTRY; PROTEIN CONTENT; PROTEIN DEGRADATION; PROTEIN FUNCTION; PROTEIN INTERACTION; PROTEIN SECONDARY STRUCTURE; PROTEIN STABILITY; PROTEIN STRUCTURE; PROTEIN UNFOLDING; RANDOM COIL; SOLUBILITY; SURFACE PROPERTY; ANALOGS AND DERIVATIVES; CHEMICAL PHENOMENA; CHEMISTRY; METABOLISM; PH; SPECTROFLUOROMETRY;

CATECHIN; CIRCULAR DICHROISM; EMULSIONS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PROTEIN STRUCTURE, SECONDARY; SOLUBILITY; SPECTROMETRY, FLUORESCENCE; TRYPTOPHAN; WHEY PROTEINS;

EID: 85052930486     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.08.106     Document Type: Article

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