Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

Protein structure modification and allergenic properties of whey proteins upon interaction with tea and coffee phenolic compounds

Structural changes and allergenicity of whey proteins (WPI) upon complexation with caffeic acid (CA) and (-)-epigallocatechin gallate (EGCG) at acidic and neutral pH conditions were investigated. WPI-phenolic compounds interactions were evidenced by fluorescence quenching, accompanied by red-shift (...

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Bibliographic Details
Main Authors: Tássia B. Pessato, Francielli P.R. de Morais, Natália C. de Carvalho, Ana Carolina M. Figueira, Luís Gustavo R. Fernandes, Ricardo de L. Zollner, Flavia M. Netto
Format: Article
Language:English
Published: Elsevier 2018-12-01
Series:Journal of Functional Foods
Subjects:
Protein-phenolic interactions
Soluble complexes
Cow’s milk allergy
Hypoallergenic products
ELISA
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618305371

Internet

http://www.sciencedirect.com/science/article/pii/S1756464618305371

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