Limited hydrolysis as a strategy to improve the non-covalent interaction of epigallocatechin-3-gallate (EGCG) with whey protein isolate near the isoelectric point
Jiale Zhao, Weimin Lin, Jingxin Gao, Han Gong, Xueying Mao
Topics & Concepts
ChemistryIsoelectric pointWhey protein isolateHydrophobic effectEpigallocatechin gallateRaman spectroscopyWhey proteinHydrolysatevan der Waals forceHydrolysisGallateHydrogen bondChromatographyCrystallographyOrganic chemistryNuclear chemistryAntioxidantPolyphenolMoleculeEnzymeOpticsPhysicsProteins in Food SystemsAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive Peptides