Enhancement of antioxidant and antimicrobial properties of Whey protein isolate and chlorogenic acid complexes through enzymatic and alkaline techniques

Abstract The interactions of whey protein isolate (WPI) with chlorogenic acid (CQA) using two techniques, alkaline (pH 9) and enzymatic (tyrosinase) were investigated. Complexes, formed between WPI and CQA by alkaline technique (AWPI-CQA) and enzymatic technique (EWPI-CQA), compared to control WPI (...

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主要な著者:	Mostafa Ali, Mohamed Yousef, Mahmoud Khalil, Amira Rizk, Yemane H. Gebremeskal, Fawaz Alzahrani, Atef Fathy Ahmed, Aml Abubakr Tantawy, Mohamed Said Boulkrane, Denis A. Baranenko, Tamer M. El-Messery, Samar Aly
フォーマット:	Artigo
言語:	Inglês
出版事項:	Nature Portfolio 2025-09-01
シリーズ:	Scientific Reports
主題:	Chlorogenic acid Whey protein isolate Complexes Antibacterial and antioxidant activity
オンライン･アクセス:	https://doi.org/10.1038/s41598-025-14779-2
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