Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility

Effect of heating and ionic strength on the interaction of bovine serum albumin and the... •Bindings between antinutrients (tannic and phytic acids) and protein were evaluated.•Tannic acid affinities become more favorable with increasing ionic strength.•High ionic strength inhibits the interaction between phytic acid and protein.•Both tannic and phytic acids present high protein affinity at 37 °C.•Thermal treatment rises digestibility of protein-antinutrient compounds. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Effect of heating and ionic strength on the interaction of bovine serum albumin and the antinutrients tannic and phytic acids, and its influence on in vitro protein digestibility

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2018.01.089
Publisher site
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Abstract

•Bindings between antinutrients (tannic and phytic acids) and protein were evaluated.•Tannic acid affinities become more favorable with increasing ionic strength.•High ionic strength inhibits the interaction between phytic acid and protein.•Both tannic and phytic acids present high protein affinity at 37 °C.•Thermal treatment rises digestibility of protein-antinutrient compounds.

Journal

Food ChemistryElsevier

Published: Jun 30, 2018

References

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