Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme?

作者：Ni, He^*; Hayes, Helen; Stead, David; Liu, Guang; Yang, Huaijie; Li, Haihang; Raikos, Vassilios

来源：International Journal of Food Science and Technology, 2020, 55(3): 1281-1288.

DOI：10.1111/ijfs.14394

• Bioactive peptides
• Flavourzyme (R)
• interaction
• salal berry
• whey protein

Milk whey can interact with polyphenols leading to the formation of complexes. In this research, whey protein was fortified with salal fruits (SB) extract and the effect on protein structure was investigated. Particle size and tertiary structure analysis indicates alpha-lactalbumin-ligand interactions when whey is supplemented with SB extract. Circular dichroism spectroscopy suggests conformational changes of alpha-Lac to a partially unfolded state as indicated by the decrease in alpha-helix structures. Enzymatic treatment of whey protein mixed with SB revealed differences in the hydrolysis pattern. LC-MS/MS data analysis indicates that a higher number of peptides are released when whey is mixed with SB. Peptides of known bioactivity were identified in all hydrolysates. The supplementation of whey protein with SB extract can influence protein hydrolysis and the release of peptides following enzymatic treatment with commercial proteases which may affect the functional and health-related properties of the hydrolysate.

• 单位
  广东省农业科学院