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Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid.

Taotao Dai1, David Julian McClements2, Ting Hu3

  • 1Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi, 530007, China; State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.

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|January 8, 2022
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Summary

Colloidal complexes of bovine lactoferrin (BLF) and tannic acid (TA) were created. These BLF-TA complexes improved foam stability but reduced foamability, offering potential as novel food ingredients.

Keywords:
Foam performanceInteractionLactoferrinTannic acid

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Area of Science:

  • Food Science
  • Colloid Science
  • Biochemistry

Background:

  • Bovine lactoferrin (BLF) shows good foamability but poor foam stability.
  • Polyphenols like tannic acid (TA) can interact with proteins, potentially altering their functional properties.
  • Developing novel food ingredients with enhanced foam characteristics is of interest.

Purpose of the Study:

  • To prepare and characterize colloidal complexes of bovine lactoferrin (BLF) and tannic acid (TA).
  • To investigate the molecular interactions between BLF and TA.
  • To evaluate the impact of BLF-TA complex formation on foam formation and stability.

Main Methods:

  • Preparation of colloidal BLF-TA complexes.
  • Characterization using turbidity, particle size analysis, fluorescence spectroscopy, and surface hydrophobicity measurements.
  • Foamability and foam stability testing.
  • Molecular docking analysis to understand interaction mechanisms.

Main Results:

  • Colloidal BLF-TA complexes were successfully formed, indicated by increased turbidity and particle size.
  • Hydrophobic interactions were identified as the primary forces governing BLF-TA complexation.
  • BLF alone demonstrated good foamability but poor stability.
  • BLF-TA complexes exhibited enhanced foam stability at the expense of foamability.

Conclusions:

  • The interaction between bovine lactoferrin and tannic acid significantly alters protein conformation and surface properties.
  • BLF-TA complexes show potential for improving the stability of food foams.
  • These findings suggest a pathway for developing functional food ingredients with tailored foam attributes.