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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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Principais autores: 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
Formato: Artigo
Idioma:Inglês
Publicado em: Nature Portfolio 2025-09-01
coleção:Scientific Reports
Assuntos:
Chlorogenic acid
Whey protein isolate
Complexes
Antibacterial and antioxidant activity
Acesso em linha:https://doi.org/10.1038/s41598-025-14779-2
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