Affiliation:
1. Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang College of Food Science and Engineering Tarim University Alar 843300 China
2. Wuhan Academy of Agricultural Sciences Wuhan 430000 China
3. Analysis and Testing Center Tarim University Alar 843300 China
Abstract
SummaryThis study investigated the impact of varying ethanol concentrations on the functionality and structure of conjugates of gallic acid (GA) and whey protein isolate (WPI). The solubility, total phenolic content, and sulfhydryl group content of the conjugates significantly decreased with increasing ethanol concentration. The structure of the conjugates was altered as indicated by changes in their infrared and fluorescence spectra. By measuring the emulsification and foaming properties, we found that ethanol improved the functional properties of the conjugates. The study examined the influence of ethanol on the conjugates of polyphenolic compounds with whey protein, broadening the scope of research on protein modification. Furthermore, it provided a scientific basis for the future development of novel functional foods.
Funder
National Natural Science Foundation of China