Effect of milk caseins on the concentration of polyphenolic compounds in tea |
| |
| Authors: | L A Kartsova A V Alekseeva |
| |
| Institution: | (1) Department of Chemistry, St. Petersburg State University, Universitetskii pr. 26, Staryi Petergof, St. Petersburg, 198504, Russia |
| |
| Abstract: | The effect of caseins (milk proteins) on the concentration of free polyphenols responsible for the antioxidant effect in tea was examined. It was shown by micellar electrokinetic chromatography that the addition of milk to tea decreases the concentration of free polyphenols because of their binding with milk caseins. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
