Characterization of binding interactions between green tea flavanoids and milk proteins

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dc.authoridYuksel, Zerrin/0000-0001-6817-7847
dc.contributor.authorYuksel, Zerrin
dc.contributor.authorAvci, Elif
dc.contributor.authorErdem, Yasar Kemal
dc.date.accessioned2025-01-27T20:41:05Z
dc.date.available2025-01-27T20:41:05Z
dc.date.issued2010
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractFlavanoids are known to interact with proteins to form complexes whose properties depend on the structure of both the flavanoids and the protein. In this study, the fluorescent probe binding method (fluorimetry analysis) and isothermal titration calorimetry (ITC) analysis were used to characterize binding interactions of green tea (GT) flavanoids and milk proteins. The hydrophobicity of the surface sites of milk proteins was estimated using the reconstituted milk-green tea and casein-green tea systems. Reconstituted milk-green tea and casein-green tea samples were prepared with different solid-non-fat (SNF) and casein (Cn) concentrations, respectively. It was observed that the number of surface hydrophobic sites decreased in the presence of GT flavanoids for all SNF and Cn concentrations. The decrease in protein surface hydrophobicity was explained by the hydrophobic binding between milk proteins and GT flavanoids. The binding enthalpies obtained from ITC analysis implied that interaction was non-covalent between catechin and beta-casein. (C) 2009 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2009.12.064
dc.identifier.endpage456
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue2
dc.identifier.scopus2-s2.0-76749084741
dc.identifier.scopusqualityQ1
dc.identifier.startpage450
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2009.12.064
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24007
dc.identifier.volume121
dc.identifier.wosWOS:000276038400021
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectGreen tea
dc.subjectFlavanoids
dc.subjectMilk proteins
dc.subjectCasein
dc.subjectBinding
dc.subjectHydrophobicity
dc.subjectITC
dc.titleCharacterization of binding interactions between green tea flavanoids and milk proteins
dc.typeArticle

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