Interaction of milk whey protein with common phenolic acids

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• 作者：Hao Zhang ; D ; an Yu ; Jing Sun ; Huiyuan Guo ; Qingbo Ding ; Ruihai Liu ; Fazheng Ren
• 关键词：Whey protein ; Phenolic acid ; Binding mode ; Fluorescence spectroscopy ; CD ; FTIR
• 刊名：Journal of Molecular Structure
• 出版年：24 January, 2014
• 年：2014
• 卷：1058
• 期：Complete
• 页码：228-233
• 全文大小：667 K

文摘

Phenolics-rich foods such as fruit juices and coffee are often consumed with milk. In this study, the interactions of 伪-lactalbumin and 尾-lactoglobulin with the phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, and coumalic acid) were examined. Fluorescence, CD, and FTIR spectroscopies were used to analyze the binding modes, binding constants, and the effects of complexation on the conformation of whey protein. The results showed that binding constants of each whey protein-phenolic acid interaction ranged from 4 脳 10⁵ to 7 脳 10⁶ M^{鈭?/sup>n and the number of binding sites n ranged from 1.28 卤 0.13 to 1.54 卤 0.34. Because of these interactions, the conformation of whey protein was altered, with a significant reduction in the amount of 伪-helix and an increase in the amounts of 尾-sheet and turn structures.}