INTECIN   20395
INSTITUTO DE TECNOLOGIAS Y CIENCIAS DE LA INGENIERIA "HILARIO FERNANDEZ LONG"
Unidad Ejecutora - UE
artículos
Título:
INFLUENCE OF GREEN TEA PLYPHENOLS ON THE COLLOIDAL STABILITY AN GELATION OF WPC
Autor/es:
M. VON STASZEWSKI; R.J. JAGUS; A.M.R. PILOSOF
Revista:
FOOD HYDROCOLLOIDS
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2011 p. 1077 - 1084
ISSN:
0268-005X
Resumen:
Polyphenols bind to proteins leading to the formation of soluble or insoluble protein-polyphenol complexes. The aim of this work was to study the binding of green tea polyphenols to b-lactoglobulin, caseinomacropeptide and a-lactalbumin enriched WPC in a pH range between 3.0 and 6.0 by means of dynamic light scattering, differential scanning calorimetry, SDS-PAGE and confocal scanning laser microscopy. Protein-polyphenol complexes were formed at all the pH studied, being the particle size and charge depending on the protein type and on pH. Precipitation of the complexes was observed close to the isoelectric point of each whey protein. Far from the isoelectric point, the complexes remained soluble. Controlling the interactions between whey proteins and green tea polyphenols would therefore provide a tool to improve the development new functional foods.