title: Interaction of Whey Proteins with Phenolic Derivatives Under Neutral and Acidic pH Conditions.
abstract: Integration of gallic acid (GA) and its derivative epigallocatechin gallate (EGCG; 20, 120, and 240 μmol/g, protein basis) into whey protein isolate (WPI) at room temperature and pH 3.0 and pH 7.0 was investigated. At pH 7.0, both phenolics caused significant structural changes and EGCG induced greater digestibility of WPI. Total sulfhydryl in WPI decreased from 28.6 to 7.6 μmol/g and surface hydrophobicity declined by nearly 50% with 240 μmol/g EGCG at pH 7.0. Similar but less appreciable changes were produced by GA and at pH 3.0. Isothermal titration and fluorescence quenching tests showed moderately weak binding of WPI with GA but strong binding with EGCG at pH 7.0. Both phenolics at high concentrations lowered the thermal transition temperature of β-lactoglobulin by 0.5 °C to 1.4 °C and promoted its digestion. The phenolics also displayed a remarkable synergism with peptides in the WPI digest exerting radical scavenging activity.
authors.affiliation: State Key Laboratory of Food Science and Technology and School of Food Science and Technology, Jiangnan Univ, Wuxi, Jiangsu, 214122, China.
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Cao
authors.affiliation: Dept. of Animal and Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000143:Acids / Q000737:chemistry; D004063:Digestion; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D010636:Phenols / Q000737:chemistry*; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D000143:Acids; D010636:Phenols; D000067816:Whey Proteins
keywords: affinity binding; in vitro digestibility; pH; phenolic compounds; whey protein