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  • Unraveling the effects of low protein-phenol binding affinity on the structural…

Unraveling the effects of low protein-phenol binding affinity on the structural properties of beta-lactoglobulin

Affiliation
Institute of Human Nutrition and Food Science, Division of Food Technology, Heinrich-Hecht Platz 10, D-24118 Kiel, Christian-Albrechts-Universität Kiel, Germany
Schild, Kerstin;
Affiliation
Otto Diels Institute of Organic Chemistry, Otto-Hahn Platz 4, D-24098 Kiel, Christian-Albrechts-Universität Kiel, Germany
Sönnichsen, Frank D.;
GND
1037491629
Affiliation
Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Germany
Martin, Dierk; Garamus, Vasil M.; Van der Goot, Atze Jan;
Affiliation
Otto Diels Institute of Organic Chemistry, Otto-Hahn Platz 4, D-24098 Kiel, Christian-Albrechts-Universität Kiel, Germany
Schwarz, Karin; Keppler, Julia K.

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Published in:
Food Chemistry
Vol. 426, (2023), articlenr.:136496 p. 1-9
Volume:
426, (2023)
Date Issued:
16.06.2023
DOI:
10.1016/j.foodchem.2023.136496
Scopus ID:
85162164547
Language:
English
Type of Resource:
Text
Publisher:
Elsevier BV
Keywords:
(-)-Epicatechin (PubChem CID: 72276); (-)-Epigallocatechin gallate (PubChem CID: 65064); 1H NMR; Beta-lactoglobulin; Beta-Lactoglobulin (PubChem CID: 142-148); Epicatechin; Epigallocatechin gallate; Gallic acid; Gallic acid (PubChem CID: 370); Non-covalent interaction
DDC subject of DNB:
610 Medical sciences, Medicine, Nutrition
URL:
https://www.sciencedirect.com/science/article/pii/S0308814623011147?via%3Dihub
Link to Raw Object:
https://www.sciencedirect.com/science/article/pii/S0308814623011147/pdfft?md5=0f3d3bdeb7cf232a1968484cdbdcf575&pid=1-s2.0-S0308814623011147-main.pdf
Institution:
Max Rubner-Institut, Department of Safety and Quality of Milk and Fish Products
Physical Location:
W3303

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