Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy.

  title={Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy.},
  author={Elisabeth J{\"o}bstl and Jonathan Howse and J Patrick A Fairclough and Michael P Williamson},
  journal={Journal of agricultural and food chemistry},
  volume={54 12},
Interaction of the tea polyphenol epigallocatechin gallate (EGCG) with beta-casein in milk affects the taste of tea and also affects the stability of the tea and the antioxidant ability of the EGCG. In addition, interaction of polyphenols with the chemically similar salivary proline-rich proteins is largely responsible for the astringency of tea and red wine. With the use of single molecule force microscopy, we demonstrate that the interaction of EGCG with a single casein molecule is… CONTINUE READING

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