Research Article
The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability
Yumeng Zhang,
Juan Zhang,
Junhua Shao,
Mohan Li,
Xiqing Yue,
Aijun Xie,
Yumeng Zhang
College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China
These authors contributed equally to this work.
Contribution: Writing - original draft, Validation, Investigation
Search for more papers by this authorJuan Zhang
Liaoning Agricultural Development Service Center, Shenyang, 110033 China
These authors contributed equally to this work.
Contribution: Validation, Methodology, Investigation
Search for more papers by this authorJunhua Shao
College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China
Contribution: Formal analysis
Search for more papers by this authorCorresponding Author
Mohan Li
College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China
Author for correspondence. E-mail: [email protected]; [email protected]; [email protected]
Contribution: Conceptualization, Project administration, Supervision, Funding acquisition, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xiqing Yue
College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China
Author for correspondence. E-mail: [email protected]; [email protected]; [email protected]
Contribution: Conceptualization, Funding acquisition, Writing - review & editing, Project administration, Supervision
Search for more papers by this authorCorresponding Author
Aijun Xie
Department of Chemical and Biomolecular Engineering, National University of Singapore, Singapore, 119077 Singapore
Author for correspondence. E-mail: [email protected]; [email protected]; [email protected]
Contribution: Software, Resources, Data curation
Search for more papers by this authorYumeng Zhang,
Juan Zhang,
Junhua Shao,
Mohan Li,
Xiqing Yue,
Aijun Xie,
Yumeng Zhang
College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China
These authors contributed equally to this work.
Contribution: Writing - original draft, Validation, Investigation
Search for more papers by this authorJuan Zhang
Liaoning Agricultural Development Service Center, Shenyang, 110033 China
These authors contributed equally to this work.
Contribution: Validation, Methodology, Investigation
Search for more papers by this authorJunhua Shao
College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China
Contribution: Formal analysis
Search for more papers by this authorCorresponding Author
Mohan Li
College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China
Author for correspondence. E-mail: [email protected]; [email protected]; [email protected]
Contribution: Conceptualization, Project administration, Supervision, Funding acquisition, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Xiqing Yue
College of Food Science, Shenyang Agricultural University, Shenyang, 110866 China
Author for correspondence. E-mail: [email protected]; [email protected]; [email protected]
Contribution: Conceptualization, Funding acquisition, Writing - review & editing, Project administration, Supervision
Search for more papers by this authorCorresponding Author
Aijun Xie
Department of Chemical and Biomolecular Engineering, National University of Singapore, Singapore, 119077 Singapore
Author for correspondence. E-mail: [email protected]; [email protected]; [email protected]
Contribution: Software, Resources, Data curation
Search for more papers by this authorAbstract
This study investigated the impact of erythritol (ERY) on structural and functional properties of whey protein isolate (WPI). FTIR and CD revealed that WPI underwent structural changes, including formation of β-folds and random coils, upon interaction with 20 mg/mL ERY. SEM showed increased surface roughness of WPI, indicating enhanced protein exposure. Moreover, binding rate exceeded 85%, accompanied by increased surface hydrophobicity. Fluorescence spectroscopy indicated a red shift in fluorescence of WPI and tyrosine (Tyr) residues, altering polarity of Tyr environment due to ERY coordination. Additionally, ERY presence enhanced the functional properties of WPI, including foaming, freeze–thaw stability, rheology and antioxidant activity.
CONFLICT OF INTEREST STATEMENT
The authors declare no competing interests.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing is not applicable to this article as no datasets were generated or analysed during the current study.
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