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- W4285603304 abstract "(-)-Epigallocatechin-3-gallate (EGCG) was conjugated to whey protein isolate (WPI) using alkaline treatment, free radical grafting and tyrosinase-catalyzed oxidation. The structure and properties of the obtained conjugates and their application as antioxidant emulsifiers in stabilizing β-carotene emulsion were systematically characterized. Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis verified the covalent linking between WPI and EGCG. The highest grafting efficiency was obtained for enzyme conjugate, followed for alkaline conjugate. Conjugation of EGCG decreased the α-helix content and fluorescence intensity of protein, and these changes depend on both EGCG conjugation and the cross-linking methods. Due to their improved emulsifying properties and antioxidant activity, WPI-EGCG conjugates formed smaller emulsion droplets and protect the encapsulated β-carotene more effectively, and the protective property is positively correlated with EGCG content in conjugates." @default.
- W4285603304 created "2022-07-16" @default.
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- W4285603304 date "2023-01-01" @default.
- W4285603304 modified "2023-09-26" @default.
- W4285603304 title "Characterization of whey protein isolate-(−)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion" @default.
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- W4285603304 doi "https://doi.org/10.1016/j.foodchem.2022.133727" @default.
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