Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 4, Issue 4, Pages 800-809Publisher
ELSEVIER
DOI: 10.1016/j.jff.2012.05.008
Keywords
Green tea polyphenols; Whey proteins; Interaction; Gelation; Antitumor activity
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Funding
- Universidad de Buenos Aires
- Agencia Nacional de Promocion Cientifica y Tecnologica
- Consejo Nacional de Investigaciones Cientificas y Tecnicas de la Republica Argentina
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The development of milk functional foods including health-promoting green tea polyphenols represents a challenge for the food industry since the formation of protein-polyphenol complexes may affect both protein technological properties and polyphenols biological activity. The present work aimed at the characterization of complexes formed between green tea polyphenols and either beta-lactoglobulin (beta-lg) or caseinomacropeptide (CMP), as well as to evaluate how this complexation may impact on protein gelation and polyphenol antiproliferative activity against tumor cell lines. Particle size and charge of protein-polyphenol complexes depend on protein nature and pH. At pH 6 they had the smallest size and were soluble. The presence of polyphenols accelerated the gelation of both beta-lg and CMP, and mainly affected viscoelasticity of beta-lg gels. Polyphenol complexation by proteins did not inhibit its anti-proliferative activity. Moreover, they exerted a better performance on some particular tumor cell lines. (c) 2012 Elsevier Ltd. All rights reserved.
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