Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy
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- 作者：Ali Rashidinejada ; b ; ali.rashidinejad@otago.ac.nz" class="auth_mail" title="E-mail the corresponding author ; Edward J. Bircha ; Jason Hindmarshc ; David W. Everettb ; 1
- 关键词：Full-fat cheese ; Hydrophobic interactions ; Green tea catechins ; Liposomal nanoencapsulation ; Solid-state high resolution nuclear magnetic resonance
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：228-234
- 全文大小：851 K
文摘
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Significant change in the molecular mobility in cheese is caused by tea catechins.
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Hydrophobic and/or cation–π associations occur between tea catechins and cheese fat.
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Solid-state WISE NMR revealed interactions between catechins and cheese components.
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Catechins alter the molecular mobility of a 13C peak at 16 ppm in cheese.