Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods.
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DOI: 10.1016/j.foodchem.2017.01.131
Abstract: Tea, coffee and fruit in dairy products are rich in polyphenols. The interaction mechanism between β-lactoglobulin (β-LG) and chlorogenic acid (CGA), ferulic acid (FA) and epigallocatechin-3-gallate (EGCG) was investigated. Fluorescence experiments proved that polyphenols quenched… read more here.
Keywords: interaction lactoglobulin; binding interaction; lactoglobulin three; spectroscopy ... See more keywords