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Deciphering interaction mechanisms in heat treatment time-modulated whey protein isolate-Lycium barbarum polysaccharide complexes: perspectives from structural-functional evolution

Year: 2025

Type: article

Abstract: This study examined heat treatment duration effects on whey protein isolate-Lycium barbarum polysaccharide (WPI-LBP) complexes. The degree of grafting (DG) peaked at 60 min (37.43%), confirmed electrophoretically. Solubility and emulsifying activity index (EAI) rose then fell with heating, while surface hydrophobicity (H0) and free sulfhydryl (SH) content showed an inverse correlation, with critical points at 30 and 60 min. Circular dichroism (CD) and x-ray diffractometer (XRD) analysis showed time-dependent changes in secondary and crystal structures. Microscopy revealed that moderate heating (30 min) led to smooth surfaces and uniform aggregates, as confirmed by water state analysis. Moreover, the results suggest that under the regulation of heat treatment time, WPI-LBP complexes primarily interact through covalent bonds, hydrogen bonds, hydrophobic interactions, and electrostatic forces. These findings offer theoretical guidance for utilizing WPI-LBP complexes in food applications.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103440