Table 2.

Binding constants K_a, number of binding sites n and thermodynamic parameters of EGCG and whey protein under heat treatment.

Groups	T/K	Ka/(104 L mol−1)	n	ΔH/(kJ mol−1)	ΔG/(kJ mol−1)	ΔS/(J mol−1 K−1)
Room temperature	297	0.628 ± 0.046f	1.089 ± 0.011	54.008	−21.594	254.550
	304	2.060 ± 0.054a	0.849 ± 0.010		−25.105	260.239
	311	1.610 ± 0.379b	0.877 ± 0.050		−25.053	254.213
60 ℃	297	1.023 ± 0.037de	0.998 ± 0.011	−10.010	−22.799	43.064
	304	0.866 ± 0.084ef	1.038 ± 0.026		−22.916	42.454
	311	0.857 ± 0.097ef	1.035 ± 0.022		−23.416	43.105
80 ℃	297	1.019 ± 0.082de	1.038 ± 0.014	27.744	−22.788	170.142
	304	0.879 ± 0.133ef	1.077 ± 0.037		−22.953	166.765
	311	1.712 ± 0.159b	0.957 ± 0.030		−25.205	170.255
100 ℃	297	1.631 ± 0.017b	0.961 ± 0.006	−14.076	−23.950	33.249
	304	1.511 ± 0.022bc	0.971 ± 0.007		−24.321	33.703
	311	1.262 ± 0.138 cd	1.013 ± 0.024		−24.416	33.248

Note: Different letters indicate significant differences in the same column of data (p < 0.05).