Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Nanocomplex Formation Between β-lactoglobulin Or Caseinomacropeptide And Green Tea Polyphenols: Impact On Protein Gelation And Polyphenols Antiproliferative Activity
Author: von Staszewski M.
Jara F.L.
Ruiz A.L.T.G.
Jagus R.J.
Carvalho J.E.
Pilosof A.M.R.
Abstract: The development of milk functional foods including health-promoting green tea polyphenols represents a challenge for the food industry since the formation of protein-polyphenol complexes may affect both protein technological properties and polyphenols biological activity. The present work aimed at the characterization of complexes formed between green tea polyphenols and either β-lactoglobulin (β-lg) or caseinomacropeptide (CMP), as well as to evaluate how this complexation may impact on protein gelation and polyphenol antiproliferative activity against tumor cell lines. Particle size and charge of protein-polyphenol complexes depend on protein nature and pH. At pH 6 they had the smallest size and were soluble. The presence of polyphenols accelerated the gelation of both β-lg and CMP, and mainly affected viscoelasticity of β-lg gels. Polyphenol complexation by proteins did not inhibit its anti-proliferative activity. Moreover, they exerted a better performance on some particular tumor cell lines. © 2012 Elsevier Ltd.
Citation: Journal Of Functional Foods. , v. 4, n. 4, p. 800 - 809, 2012.
Rights: fechado
Identifier DOI: 10.1016/j.jff.2012.05.008
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-84866179422.pdf355.92 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.