Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme (R)
文献类型： 外文期刊
作者： Ni, He 1 ; Hayes, Helen 2 ; Stead, David 2 ; Liu, Guang 3 ; Yang, Huaijie 4 ; Li, Haihang 1 ; Raikos, Vassilios 2 ;
作者机构： 1.South China Normal Univ, Sch Life Sci, Guangdong Prov Key Lab Biotechnol Plant Dev, Guangzhou 510631, Peoples R China
2.Univ Aberdeen, Rower Inst, Aberdeen AB25 2ZD, Scotland
3.Minist Agr & Rural Affairs, Key Lab Funct Foods, Sericultural & Agrifood Res Inst, Guangdong Acad Agr Sci,Guangdong Key Lab Agr Prod, Guangzhou 510610, Peoples R China
4.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Peoples R China
关键词： Bioactive peptides; Flavourzyme (R); interaction; salal berry; whey protein
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2020 年 55 卷 3 期
页码：
收录情况： SCI
摘要： 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.
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