TY  - JOUR
A1  - Ali, Mostafa
A1  - Homann, Thomas
A1  - Khalil, Mahmoud
A1  - Kruse, Hans-Peter
A1  - Rawel, Harshadrai Manilal
T1  - Milk whey protein modification by coffee-specific phenolics effect on structural and functional properties
JF  - Journal of agricultural and food chemistry : a publication of the American Chemical Society
N2  - A suitable vehicle for integration of bioactive plant constituents is proposed. It involves modification of proteins using phenolics and applying these for protection of labile constituents. It dissects the noncovalent and covalent interactions of beta-lactoglobulin with coffee-specific phenolics. Alkaline and polyphenol oxidase modulated covalent reactions were compared. Tryptic digestion combined with MALDI-TOF-MS provided tentative allocation of the modification type and site in the protein, and an in silico modeling of modified beta-lactoglobulin is proposed. The modification delivers proteins with enhanced antioxidative properties. Changed structural properties and differences in solubility, surface hydrophobicity, and emulsification were observed. The polyphenol oxidase modulated reaction provides a modified beta-lactoglobulin with a high antioxidative power, is thermally more stable, requires less energy to unfold, and, when emulsified with lutein esters, exhibits their higher stability against UV light. Thus, adaptation of this modification provides an innovative approach for functionalizing proteins and their uses in the food industry.
KW  - coffee phenolic compounds
KW  - whey proteins
KW  - antioxidants
KW  - protein-phenol interactions
KW  - modeling
KW  - functionalizing proteins
Y1  - 2013
U6  - https://doi.org/10.1021/jf402221m
SN  - 0021-8561
VL  - 61
IS  - 28
SP  - 6911
EP  - 6920
PB  - American Chemical Society
CY  - Washington
ER  -