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|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.|
|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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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