Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry

Yildirim-Elikoglu S., Erdem Y. K.

FOOD REVIEWS INTERNATIONAL, cilt.34, sa.7, ss.665-697, 2018 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 34 Sayı: 7
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1080/87559129.2017.1377225
  • Dergi Adı: FOOD REVIEWS INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.665-697
  • Anahtar Kelimeler: Milk proteins, polyphenols, dairy products, protein-phenol interactions, binding, BOVINE SERUM-ALBUMIN, ISOTHERMAL TITRATION CALORIMETRY, STRUCTURE-AFFINITY RELATIONSHIP, TOTAL ANTIOXIDANT CAPACITY, BETA-CASEIN NANOPARTICLES, GREEN TEA, MOLECULAR DOCKING, BLACK TEA, PHENOLIC-COMPOUNDS, ALPHA-LACTALBUMIN
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The biological activity and techno-functional properties of phenolic compounds have gained great importance due to the epidemiologically-proved health benefits. Use of polyphenols as fortification agents for functional food production and nanotechnological approaches using natural vehicles for polyphenol delivery have been recently discussed. In this respect, milk proteins and dairy products represent unique characteristics for polyphenol studies. The conflicting results on the functionality of polyphenols interacting with milk proteins either in model systems or in complex dairy matrices reveal the need for future studies.