Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity

Ultrasound enhanced the conjugation of epigallocatechin gallate on whey protein isolate and its influence on the emulsifying property and allergenicity

BackgroundThe conjugation of polyphenols to proteins provides a method for modifying the structure and properties of proteins.MethodsThis study investigated the roles of ultrasound in the conjugation of epigallocatechin gallate (EGCG) with whey protein isolate (WPI) and its effects on the structural...

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Bibliographic Details
Main Authors: Lilan Chen, Haohui Li, Chunyuan Jiang, Baoer Zuo, Meifeng Li, Sining Li, Xiaoning Zhang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-07-01
Series:Frontiers in Nutrition
Subjects:
whey protein isolate (WPI)
epigallocatechin gallate (EGCG)
ultrasound
allergenicity
emulsifying property
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1604708/full
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https://www.frontiersin.org/articles/10.3389/fnut.2025.1604708/full

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