Work

The Impact of Gallic Acid Binding on the Foam and Interfacial Properties of Whey Protein Isolate Under Weak Acidic Conditions

Year: 2025

Type: article

Abstract: The interfacial and foam properties of proteins can be enhanced by altering the interactions between polyphenols and proteins. The aim of this study was to determine the influence of gallic acid (GA) on the structural properties of whey protein isolate (WPI), specifically focusing on particle size, potential, and surface hydrophobicity, as well as the subsequent alterations in its interfacial and foam properties when utilized as a foaming agent. An increase in turbidity and a decrease in particle size suggested the formation of a soluble complex between GA and WPI at a pH of 6. The results from fluorescence spectroscopy and surface hydrophobicity analyses indicated that the primary interactions between GA and WPI are characterized by hydrogen bonding and hydrophobic interactions. The reduction in particle size enhances the capacity of WPI/GA complexes to lower the surface pressure, thereby demonstrating significant efficacy at the macroscopic scale. Furthermore, the structural connectivity of GA facilitates the formation of a stable interfacial film at the air-water interface by WPI/GA, resulting in high foam stability at a macroscopic level. This research contributes to a deeper understanding of the application of protein-polyphenol complexes as surfactants and provides theoretical support for their use in food applications.

Source: Foods

DOI: 10.3390/foods14183209

Authors: Fuchao Zhan, Jing Li, Bin Li

Institutions: Nanjing Agricultural University, Huazhong Agricultural University, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,499

Funder: National Natural Science Foundation of China