Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes

HIGHLIGHTS: Pea protein isolate (PPI) and EGCG spontaneously formed complexes. Protein–polyphenol complexation was mainly driven by hydrogen bonding. The binding of EGCG influenced the structure and functionality of PPI. PPI-EGCG complexes had better emulsifier properties than PPI. ABSTRACT: There i...

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Detalles Bibliográficos
Autores principales: Han, Shuang, Cui, Fengzhan, McClements, David Julian, Xu, Xingfeng, Ma, Cuicui, Wang, Yutang, Liu, Xuebo, Liu, Fuguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498586/
https://www.ncbi.nlm.nih.gov/pubmed/36141023
http://dx.doi.org/10.3390/foods11182895

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498586/
https://www.ncbi.nlm.nih.gov/pubmed/36141023
http://dx.doi.org/10.3390/foods11182895

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