期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 66, 期 -, 页码 305-310出版社
ELSEVIER
DOI: 10.1016/j.lwt.2015.10.054
关键词
Whey protein isolate; (-)-Epigallocatechin-3-gallate; Modification; Functional property
资金
- National Natural Science Foundation of China [31101319]
The physicochemical and functional properties of covalently modified whey protein isolate (WPI) by (-)-epigallocatechin-3-gallate (EGCG) were investigated. WPI was chemically modified by EGCG under alkaline conditions. The effect of modification on foaming and emulsifying properties was evaluated. The results of SDS-PAGE and size exclusion chromatography indicated that modification by EGCG induced cross-linking on proteins of WPI. Fourier transform infrared spectroscopy (FT-IR) analysis illustrated the incorporation of phenolic groups into the modified WPI and the changes in protein secondary structure. Intrinsic fluorescence spectra revealed that modified WPI had a more compact tertiary structure compared to unmodified WPI. The modified WPI exhibited better foaming and emulsifying properties than unmodified WPI. These results suggest that EGCG modification is a potential method for improving the functional properties of WPI. (C) 2015 Elsevier Ltd. All rights reserved.
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