Preparation of Tamarind Seed Globulin-EGCG Covalent Complex and Its Application in Emulsified Sausages
In this study, a covalent complex between tamarind seed globulin (TSG) and epigallocatechin-3-gallate (EGCG) was prepared by alkali treatment. UV-visible spectroscopy was used to analyze the binding rate of TSG-EGCG covalent complex and the binding conditions were optimized. The effects of adding di...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-009.pdf |