TY - JOUR
T1 - Whey protein–polyphenol conjugates and complexes
T2 - Production, characterization, and applications
AU - Baba, Waqas N.
AU - McClements, David Julian
AU - Maqsood, Sajid
N1 - Funding Information:
Authors would like to thank United Arab Emirates University for providing support to the work presented in this article.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/12/15
Y1 - 2021/12/15
N2 - Whey proteins are widely used as functional ingredients in various food applications owing to their emulsifying, foaming, and gelling properties. However, their functional attributes are limited in some applications because of the dependence of their performance on pH, mineral levels, and temperature. Several approaches have been investigated to enhance the functional performance of whey proteins by interacting them with polyphenols via covalent bonds (conjugates) or non-covalent bonds (complexes). The interaction of the polyphenols to the whey proteins alters their molecular characteristics, techno-functional attributes, and biological properties. Analytical methods for characterizing the properties of whey protein–polyphenol complexes and conjugates are highlighted, and a variety of potential applications within the food industry are discussed, including as antioxidants, emulsifiers, and foaming agents. Finally, areas for future research are highlighted.
AB - Whey proteins are widely used as functional ingredients in various food applications owing to their emulsifying, foaming, and gelling properties. However, their functional attributes are limited in some applications because of the dependence of their performance on pH, mineral levels, and temperature. Several approaches have been investigated to enhance the functional performance of whey proteins by interacting them with polyphenols via covalent bonds (conjugates) or non-covalent bonds (complexes). The interaction of the polyphenols to the whey proteins alters their molecular characteristics, techno-functional attributes, and biological properties. Analytical methods for characterizing the properties of whey protein–polyphenol complexes and conjugates are highlighted, and a variety of potential applications within the food industry are discussed, including as antioxidants, emulsifiers, and foaming agents. Finally, areas for future research are highlighted.
KW - Complexation
KW - Conjugation
KW - Health benefits
KW - Polyphenols
KW - Technofunctional properties
KW - Whey proteins
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U2 - 10.1016/j.foodchem.2021.130455
DO - 10.1016/j.foodchem.2021.130455
M3 - Review article
C2 - 34237568
AN - SCOPUS:85109103385
SN - 0308-8146
VL - 365
JO - Food Chemistry
JF - Food Chemistry
M1 - 130455
ER -