Improvement of protein emulsion stability through glycosylated black bean protein covalent interaction with (−)-epigallocatechin-3-gallate

This study investigated the effects of covalent conjugates combined by glycosylated black bean protein isolate (BBPI-G) and (−)-epigallocatechin-3-gallate (EGCG) on the emulsion stability. Fourier transform infrared (FTIR) spectroscopy showed that covalent binding of EGCG with BBPI-G made the protei...

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Detalles Bibliográficos
Autores principales: Wang, Jubing, Zheng, Huanyu, Zhang, Shenyi, Li, Jishu, Zhu, Xiuqing, Jin, Hua, Xu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2021
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8693753/
https://www.ncbi.nlm.nih.gov/pubmed/35424159
http://dx.doi.org/10.1039/d0ra08756d

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8693753/
https://www.ncbi.nlm.nih.gov/pubmed/35424159
http://dx.doi.org/10.1039/d0ra08756d

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