Interaction Mechanism of β-lactoglobulin and Phlorizin Under Thermal Processing and the Effect of Immune Attenuation
Haiyan Xue,
Lei Zhang,
Baoyuan He
et al.
Abstract:βlactoglobulin (β-LG) is an important whey protein because of its high ability to bind hydrophobic small molecules. Phlorizin is a kind of apple polyphenol. The interaction mechanism between phlorizin and β-lactoglobulin in the milk system and the effect of phlorizin on β-LG after thermal processing are still unclear. Therefore, the interaction mechanism between β-LG and phlorizin and the structural and antigenic changes of the compound under different thermal processing was studied. Firstly, the binding mode … Show more
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