Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid

ABSTRACT: Protein-polysaccharide-polyphenol noncovalent ternary complexes possess unique physicochemical, structural, and functional properties. In the present study, ternary complexes based on whey protein concentrate (WPC; 2%, wt/vol) and high methoxyl pectin (HMP; 0.5%, wt/vol) complexes and 0.2...

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Bibliographic Details
Main Authors: Yuanyuan Zhang, Siyao Li, Yang Yang, Cuina Wang, Tiehua Zhang
Format: Article
Language:English
Published: Elsevier 2022-04-01
Series:Journal of Dairy Science
Subjects:
whey protein concentrate
high methoxyl pectin
chlorogenic acid
rosmarinic acid
ternary complex
pH effect
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030222000583

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http://www.sciencedirect.com/science/article/pii/S0022030222000583

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