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5. THE RELEASE CHARACTERISTICS OF EPIGALLOCATECHIN GALLATE FROM THE GEL WERE AFFECTED BY ITS REACTION WITH WHEY PROTEIN ISOLATE.

Author

Aleryani, Hamzah, Juan Li, Qing Gao, Bao-Liang Bi, Abdo, Abdullah, and Jin-Song He

Subjects
*WHEY proteins, *EPIGALLOCATECHIN gallate, *FLUORESCENCE quenching, *FLUORESCENCE spectroscopy, *BINDING constant, *ULTRAVIOLET radiation
Abstract

The interaction between epigallocatechin gallate (EGCG) and whey protein isolate (WPI) under various pH and ion concentrations conditions was examined by ultraviolet-visible spectrophotometer and fluorescence spectra. The results showed that EGCG with WPI was linked mainly by electrostatic force, and EGCG caused the fluorescence quenching of WPI through a static quenching. Furthermore, in vitro static release results showed that the release process of EGCG from EGCG-WPI gel in release medium of different pH and ion concentrations follows the Korsmeyer-Peppas model and conform to the non-Fick diffusion law. Finally, the binding constant KA and the constant release Kapp kinetic model were established. The model followed the equation LnKA=A - 1 n LnKapp. [ABSTRACT FROM AUTHOR]

Published
2023
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