Abstract
This study showed that phenolic compounds mainly interacted with casein rather than whey protein. To prove this, the molecular interactions between phenolic compounds and milk proteins, such as casein and whey proteins, were investigated by measuring changes in their aggregate sizes of molecules. Size-exclusion chromatography was performed to determine the aggregate sizes of milk proteins. Results showed that when casein was mixed with an extract of green tea, grape, or cranberry, the aggregate size of casein increased as a result of chemical interactions between casein and the phenolic compounds. Meanwhile, only a negligible change in the aggregate size was observed when whey protein was mixed with phenolic compounds, implying little interaction. The higher affinity of these polyphenolic compounds with casein proteins was correlated with the high recovery potential of polyphenolic compounds in the cheese-making process as caseins are the main proteins in cheese curd. These results could help to design manufacturing processes of functional dairy products that improve yield and quality attributes.
| Original language | English |
|---|---|
| Pages (from-to) | 1881-1888 |
| Number of pages | 8 |
| Journal | European Food Research and Technology |
| Volume | 245 |
| Issue number | 9 |
| DOIs | |
| Publication status | Published - 2019 Sep 1 |
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Keywords
- Caseins
- Molecular interactions
- Polyphenol
- Whey protein
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Chemistry(all)
- Biochemistry
- Industrial and Manufacturing Engineering
Cite this
Interactions of phenolic compounds with milk proteins. / Han, Jaejoon; Chang, Yoonjee; Britten, Michel; St-Gelais, Daniel; Champagne, Claude P.; Fustier, Patrick; Lacroix, Monique.
In: European Food Research and Technology, Vol. 245, No. 9, 01.09.2019, p. 1881-1888.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Interactions of phenolic compounds with milk proteins
AU - Han, Jaejoon
AU - Chang, Yoonjee
AU - Britten, Michel
AU - St-Gelais, Daniel
AU - Champagne, Claude P.
AU - Fustier, Patrick
AU - Lacroix, Monique
PY - 2019/9/1
Y1 - 2019/9/1
N2 - This study showed that phenolic compounds mainly interacted with casein rather than whey protein. To prove this, the molecular interactions between phenolic compounds and milk proteins, such as casein and whey proteins, were investigated by measuring changes in their aggregate sizes of molecules. Size-exclusion chromatography was performed to determine the aggregate sizes of milk proteins. Results showed that when casein was mixed with an extract of green tea, grape, or cranberry, the aggregate size of casein increased as a result of chemical interactions between casein and the phenolic compounds. Meanwhile, only a negligible change in the aggregate size was observed when whey protein was mixed with phenolic compounds, implying little interaction. The higher affinity of these polyphenolic compounds with casein proteins was correlated with the high recovery potential of polyphenolic compounds in the cheese-making process as caseins are the main proteins in cheese curd. These results could help to design manufacturing processes of functional dairy products that improve yield and quality attributes.
AB - This study showed that phenolic compounds mainly interacted with casein rather than whey protein. To prove this, the molecular interactions between phenolic compounds and milk proteins, such as casein and whey proteins, were investigated by measuring changes in their aggregate sizes of molecules. Size-exclusion chromatography was performed to determine the aggregate sizes of milk proteins. Results showed that when casein was mixed with an extract of green tea, grape, or cranberry, the aggregate size of casein increased as a result of chemical interactions between casein and the phenolic compounds. Meanwhile, only a negligible change in the aggregate size was observed when whey protein was mixed with phenolic compounds, implying little interaction. The higher affinity of these polyphenolic compounds with casein proteins was correlated with the high recovery potential of polyphenolic compounds in the cheese-making process as caseins are the main proteins in cheese curd. These results could help to design manufacturing processes of functional dairy products that improve yield and quality attributes.
KW - Caseins
KW - Molecular interactions
KW - Polyphenol
KW - Whey protein
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UR - http://www.scopus.com/inward/citedby.url?scp=85071147696&partnerID=8YFLogxK
U2 - 10.1007/s00217-019-03293-1
DO - 10.1007/s00217-019-03293-1
M3 - Article
AN - SCOPUS:85071147696
VL - 245
SP - 1881
EP - 1888
JO - European Food Research and Technology
JF - European Food Research and Technology
SN - 1438-2377
IS - 9
ER -