The enhanced affinity of moderately hydrolyzed whey protein to EGCG promotes the isoelectric separation and unlocks the protective effects on polyphenols
Zhiyuan Ma, Jiale Zhao, Yang Zou, Xueying Mao
Topics & Concepts
Isoelectric pointChemistryWhey proteinHydrolysateFood sciencePolyphenolChromatographyHydrolysisWhey protein isolateEpigallocatechin gallateBiochemistryEnzymeAntioxidantProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsAdvanced Glycation End Products research