Étude des interactions entre l'epigallo-catéchine-3-gallate et la B-lactoglobuline et de leurs effets sur les propriétés fonctionelles et biologiques du système
|Authors:||Zorrilla Tejada, Raquel|
|Abstract:||Molecules with nutraceutical properties can be used to develop functional foods. The major antioxidant in green tea, epigallocatechin-3-gallate (EGCG), could be valuable for preventing certain pathologies. However, its bioavailability in the intestine needs to be improved. The milk protein β-lactoglobulin is known for its ability to protect bioactive molecules from oxidation. The general aim of this research was to study EGCG–β - lactoglobulin interactions and their effects on nutraceutical functionality using spectroscopic methods. The results show that EGCG forms complexes with β-lactoglobulin in a 1:1 ratio and induces changes in the molecular structure of the protein. This interaction causes a decrease in the antioxidant activity of EGCG. However, EGCG degradation is slowed, more in the case of thermally denatured β-lactoglobulin. Using Fourier transform infrared spectroscopy (FTIR) and electron microscopy to study β-lactoglobulin thermal behaviour and gel microstructure, it was determined that binding EGCG changes the protein aggregation pattern but has little effect on the microstructure of filamentous gels or particulate gels. This study shows that both types of β-lactoglobulin gel can bind EGCG and maintain its antioxidant activity.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||25 June 2019|
|Collection:||Thèses et mémoires|
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