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Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid

文献类型： 外文期刊

作者： Dai, Taotao 1 ; McClements, David Julian 4 ; Hu, Ting 3 ; Chen, Jun 3 ; He, Xuemei 1 ; Liu, Chengmei 3 ; Sheng, Jinfeng 1 ; Sun, Jian 1 ;

作者机构： 1.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, Nanning, Peoples R China

2.Guangxi Key Lab Fruits & Vegetables Storage Proc, Nanning 530007, Guangxi, Peoples R China

3.Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China

4.Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

关键词： Lactoferrin; Tannic acid; Interaction; Foam performance

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 377 卷

页码：

收录情况： SCI

摘要： In this study, colloidal complexes were prepared from bovine lactoferrin (BLF) and tannic acid (TA) and then their ability to form and stabilize foams was characterized. The molecular interactions between BLF and TA were studied using fluorescence and molecular docking analysis, which suggested that hydrophobic forces were primarily involved in holding the complexes together. The production of colloidal BLF-TA complexes was supported by increases in turbidity and mean particle diameter, quenching of intrinsic fluorescence, decrease in surface hydrophobicity, and change in conformation. When used alone, BLF exhibited good foam formation but poor foam stability properties. In contrast, BLF-TA complexes exhibited good foam stability but poor foamability properties. The change in foaming properties of the proteins was closely related to their interactions with the polyphenols. These findings may be useful for the development of novel functional ingredients to construct food foams with good physicochemical and nutritional attributes.

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