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Characterization of cold plasma-induced covalent conjugation of diverse polyphenols to β-lactoglobulin: Impacts on functionality and antigenicity

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成果类型:
期刊论文
作者:
Zhi-Wei Liu*;Jun Lv;Chang Liu;Jun-Hu Cheng;Rana Muhammad Aadil;...
通讯作者:
Zhi-Wei Liu
作者机构:
[Jun Lv; Xiu-Bin Liu] College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China
[Rana Muhammad Aadil] National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
Changsha Innovation Institute for Food, Changsha 410128, China
通讯机构:
[Zhi-Wei Liu] C
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China<&wdkj&>Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan 528225, China<&wdkj&>Changsha Innovation Institute for Food, Changsha 410128, China
语种:
英文
期刊:
Innovative Food Science & Emerging Technologies
ISSN:
1466-8564
年:
2025
页码:
104281
机构署名:
本校为第一且通讯机构
院系归属:
食品科学技术学院
摘要:
The promotion of covalent grafting of seven structurally distinct polyphenols to β-Lactoglobulin (β-LG) via cold plasma (CP) treatment, and their influence on functionalities and antigenicity of β-LG were systematically investigated. Results indicated that covalent β-LG-polyphenol conjugates were generated after undergoing 45 s of CP treatment, with the highest (135.49 ± 1.87 μmol/g) and lowest (2.56 ± 1.43 μmol/g) polyphenol content in β-LG-(−)-epigallocatechin gallate (β-LG-EGCG) and β-LG-syringic acid (β-LG-SA) conjugates...

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