Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates

Ge Shi; Ce Shi; Yongkang Luo; Hui Hong; Jiaran Zhang; Yan Li; Yuqing Tan

doi:10.1016/j.foodchem.2022.134556

Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates

Food Chem. 2023 Mar 15;404(Pt A):134556. doi: 10.1016/j.foodchem.2022.134556. Epub 2022 Oct 11.

Authors

Ge Shi¹, Ce Shi², Yongkang Luo³, Hui Hong⁴, Jiaran Zhang⁵, Yan Li⁶, Yuqing Tan⁷

Affiliations

¹ Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China. Electronic address: shigegg@cau.edu.cn.
² Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China. Electronic address: shic@nercita.org.cn.
³ Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: luoyongkang@cau.edu.cn.
⁴ Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: honghuicau@126.com.
⁵ Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China. Electronic address: jiaran1031@126.com.
⁶ Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: liyan13126767384@163.com.
⁷ Beijing Laboratory for Food Quality and Sfety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: yuqingtan@cau.edu.cn.

PMID: 36444012
DOI: 10.1016/j.foodchem.2022.134556

Abstract

Whey protein (WP) is ubiquitously applied in food products, but its sensitivity to food processing conditions has limited its application. Herein, we chose propylene glycol alginate (PGA) to combine with WP to enhance its stability. The ideal ratio of WP/PGA for coacervation was 3:1, and the soluble complex and insoluble complex were formed at pH 5.2 (pHc) and pH 4.4 (pHφ1) at this ratio, respectively. The UV absorption spectra, fluorescence spectra, and XRD results revealed that the interaction between PGA and WP changed the tertiary conformation of WP. The FTIR and molecular docking results suggested electrostatic interactions, hydrogen bonding and hydrophobic interactions were all involved in the formation of WP-PGA complexes, and the thermal stability of WP was improved based on the DSC results. These findings supported PGA to keep dairy products stable and transparent at the isoelectric point and WP-PGA complexes could be applied in encapsulating bioactive substances.

Keywords: Coacervate; Interaction; Phase behavior; Propylene glycol alginate; Whey protein.

MeSH terms

Alginates*
Molecular Docking Simulation
Whey Proteins

Substances

Alginates
propylene glycol alginate ester
Whey Proteins