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RESEARCH PAPER
Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 21-27

Determination of interaction between some planet tannins and milk proteins by HPLC


1 Dairy Science & Technology Department, National Research Center, Egypt
2 Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
3 Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Division of Food Science, Olsztyn, Poland

Correspondence Address:
Tamer Mohammed El-Messery
Dairy Science & Technology Department, National Research Center
Egypt
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Source of Support: None, Conflict of Interest: None


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Interaction between tannins fraction from different plants sources with milk proteins (β-casein, κ-casein, β-lactoglobulin (β-Lg) and α-lactoalbumin (α-La)) were determined by HPLC method with a diode array UV detector. The tannin fraction content was isolated from walnuts and green tea and authentic tannic acid. Tannic acid was the highest interaction with β casein and κ casein more than other tannins, in the same time tannins (green tea) was interaction with β casein and κ casein more than tannins (walnut). On the other hand tannic acid was the highest interaction with (β-Lg) and (α-La) more than other tannins, in the same time interaction tannins (walnut) with β-Lg was more than tannins (green tea), but interaction tannins (green tea) with α-La was more than tannins (walnut) but not significant. HPLC technique suitable to allows knowing which protein fraction interact with tannins.


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