Influence of environmental pH on the interaction properties of WP-EGCG non-covalent nanocomplexes.

Zixuan Dongye,Shuangling Zhang,Li Wang,Zhenru Li,Mengchen Kang,Yaru Qian,Xiaofang Cheng,Yuhang Ren,Chengwang Chen

Journal of the science of food and agriculture（2023）

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摘要

Environmental pH impacted the binding forces of WP-EGCG nanocomplexes. The interaction between WP and EGCG was stronger under neutral and weakly acidic conditions. Neutral and weakly acidic conditions are preferable for WP-EGCG non-covalent nanocomplex formation. This article is protected by copyright. All rights reserved.

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关键词

Emulsification,antioxidant,interactions,pH,whey protein-epigallocatechin gallate nanocomplexes

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