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High hydrostatic pressure modulation of whey protein-malvidin derivative complexes: Mechanisms, structural changes,
Youzhi Zhao1, Fengxian Qin2, Yanzhuo Liu1
1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
Food Chemistry: X
|February 12, 2026
Summary
High hydrostatic pressure (HHP) enhances whey protein isolate (WPI) and Malvidin-3-O-6-[acrylic acid-(2-hydroxy,4-carboxy-cyclohexanol) ester]-guaiacol (MV3ACEC) complex stability and functionality. This improves antioxidant activity and gastrointestinal stability for novel dairy product development.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Whey protein isolate (WPI) is a valuable dairy component.
- Malvidin-3-O-6-[acrylic acid-(2-hydroxy,4-carboxy-cyclohexanol) ester]-guaiacol (MV3ACEC) is a bioactive compound with antioxidant properties.
- Understanding their interaction is key for functional food development.
Purpose of the Study:
- To investigate the effects of high hydrostatic pressure (HHP) on WPI-MV3ACEC complexes.
- To elucidate the structural and functional modifications induced by HHP.
- To optimize complex formation for enhanced stability and bioactivity.
Main Methods:
- High hydrostatic pressure (HHP) treatment at 350 MPa.
- Structural analysis using spectroscopy (e.g., circular dichroism).
- Particle size and zeta potential measurements.
- Molecular simulations for binding affinity analysis.
- In vitro gastrointestinal digestion models.
Main Results:
- HHP at 350 MPa maximized WPI-MV3ACEC binding ratio (78.41%) and thermal stability (123.76 °C).
- HHP reduced particle size (237 nm) and enhanced system stability (zeta potential: 12.7 mV).
- Structural changes included decreased α-helix and increased β-sheet content.
- Optimal binding affinity (-7.8 kcal/mol) was confirmed via molecular simulations.
- HHP-treated complexes showed retained antioxidant activity and improved gastrointestinal stability (38.17% MV3ACEC retention).
Conclusions:
- HHP significantly modulates WPI-MV3ACEC complex structure and function.
- Optimal pressure (350 MPa) enhances complex stability, binding, and bioactivity retention.
- Findings provide insights for designing functional dairy products with improved properties.
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