食品与发酵工业2025，Vol.51Issue(10)：297-303,311,8.DOI:10.13995/j.cnki.11-1802/ts.040255
乳清蛋白-绿原酸共价复合物的制备及功能特性研究
Preparation and functional properties of whey protein-chlorogenic acid covalent complex
摘要
Abstract
Whey protein is an important raw food material and it is widely used in the food industry.However,the physical and chem-ical properties of whey protein are easily affected by the special processing conditions encountered in food manufacturing.This may affect the functional properties whey protein and limit its applications.To further improve functional properties of whey protein,this study aimed to explore the effect of chlorogenic acid covalent binding on the structure and function of whey protein by constructing the whey protein-chlorogenic acid covalent complex via free radical grafting.Research was conducted through analytical methods such as polyacrylamide gel electrophoresis,multispectrometry,and Nile red staining.Results showed that the covalent binding of chlorogenic acid changed the sec-ondary structure of whey protein,making its microstructure looser.In terms of functional properties,the solubility,antioxidant properties,thermal stability,foaming ability,and emulsion stability of the complexes have been improved to some extent.This study used whey pro-tein as a carrier to improve the bioavailability of chlorogenic acid,which can provide a theoretical basis for the development and utilization of new food ingredients.关键词
乳清蛋白/绿原酸/共价结合/结构表征/功能特性Key words
whey protein/chlorogenic acid/covalent binding/structural characterization/functional characteristics引用本文复制引用
赵婷婷,李秉业,程代..乳清蛋白-绿原酸共价复合物的制备及功能特性研究[J].食品与发酵工业,2025,51(10):297-303,311,8.基金项目
校级重点案例研发项目(2024A1005) （2024A1005）
