Whey protein-polyphenol conjugates and complexes: Production, characterization, and applications.

Area of Science:

• Food Science
• Biochemistry
• Material Science

Background:

• Whey proteins are functional food ingredients with emulsifying, foaming, and gelling properties.
• Their functionality is limited by pH, mineral content, and temperature sensitivity.
• Polyphenol interactions can enhance whey protein performance.

Purpose of the Study:

• To explore methods for improving whey protein functionality.
• To investigate whey protein-polyphenol interactions (complexes and conjugates).
• To discuss characterization methods and food applications.

Main Methods:

• Formation of whey protein-polyphenol complexes via non-covalent bonds.
• Formation of whey protein-polyphenol conjugates via covalent bonds.
• Characterization of molecular, techno-functional, and biological properties.

Main Results:

• Polyphenol interactions alter whey protein molecular structure and techno-functional attributes.
• Enhanced emulsifying, foaming, and antioxidant properties observed.
• Modified whey proteins show potential in diverse food applications.

Conclusions:

• Whey protein-polyphenol interactions offer a viable strategy to improve functional properties.
• Characterization methods are crucial for understanding these modified ingredients.
• Potential applications include enhanced food ingredients with improved biological benefits.