The Effect of (−)-Epigallocatechin-3-Gallate Non-Covalent Interaction with the Glycosylated Protein on the Emulsion Property

The effect of (−)-epigallocatechin-3-gallate (EGCG) on protein structure and emulsion properties of glycosylated black bean protein isolate (BBPI-G) were studied and compared to native black bean protein isolate (BBPI). The binding affinity of BBPI and BBPI-G with EGCG belonged to non-covalent inter...

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Detalles Bibliográficos
Autores principales: Feng, Haiying, Jin, Hua, Gao, Yu, Zhu, Xiuqing, Zhao, Qingshan, Liu, Chunhong, Xu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835514/
https://www.ncbi.nlm.nih.gov/pubmed/31618966
http://dx.doi.org/10.3390/polym11101688

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835514/
https://www.ncbi.nlm.nih.gov/pubmed/31618966
http://dx.doi.org/10.3390/polym11101688

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