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Impact of calcium on the interactions between epigallocatechin-3-gallate and αS1-casein

  • Published:2020-03 Issue: Volume:102 Page:104608
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Carnovale Valérie,Huppertz Thom,Britten Michel,Bazinet Laurent

Funder

Ministère de l’agriculture, des pêcheries et de l’alimentation Québec

Novalait

Fonds de la recherche sur la nature et les technologies Québec

Agriculture and Agri-Food Canada

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference56 articles.

1. Conformational analysis of the hydrophobic peptide αS1-casein(136–196);Alaimo;Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology,1999

2. Effect of self-association of αS1-casein and its cleavage fractions αS1-casein(136–196) and αS1-casein(1–197), on aromatic circular dichroic spectra: Comparison with predicted models;Alaimo;Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology,1999

3. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

4. Role of the O-phosphoserine clusters in the interaction of the bovine milk αS1-, β-, κ-caseins and the PP3 component with immobilized iron (III) ions;Bernos;Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology,1997

5. Efficacy of food proteins as carriers for flavonoids;Bohin;Journal of Agricultural and Food Chemistry,2012

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