Milk β-lactoglobulin complexes with tea polyphenols.
Milk β-lactoglobulin complexes with tea polyphenols.
C. Kanakis,I. Hasni,3 Authors,H. Tajmir‐Riahi
2011 · DOI: 10.1016/j.foodchem.2011.01.079
Food Chemistry · 469 Citations
TLDR
The β-LG conformation was altered in the presence of polyphenols with an increase in β-sheet and α-helix suggesting protein structural stabilisation, which can be used to explain the mechanism by which the antioxidant activity of tea compounds is affected by the addition of milk.