Covalent modification of whey protein isolate by rosmarinic Acid: Impacts on physicochemical and functional properties

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成果类型：

期刊论文

作者：

Qing Yang;Shiyun Chen;Xuanpei Wang;Yijie Chen;Lin Xu;...

通讯作者：

Hao-Long Zeng

作者机构：

[Qing Yang; Shiyun Chen; Xuanpei Wang; Lin Xu; Xiao Guo; Zhiyong Gong; Xin Liu] Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan, 430023, China

[Yijie Chen] College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

[Hao-Long Zeng] Department of Laboratory Medicine, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China

通讯机构：

[Hao-Long Zeng] D

Department of Laboratory Medicine, Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, 430030, China

语种：

英文

期刊：

Food Hydrocolloids

ISSN：

0268-005X

年：

2026

卷：

170

页码：

111726

DOI：

10.1016/j.foodhyd.2025.111726

基金类别：

CRediT authorship contribution statement Qing Yang: Writing – original draft, Software, Data curation. Shiyun Chen: Formal analysis, Data curation. Xuanpei Wang: Software, Data curation. Yijie Chen: Software, acquisition. Lin Xu: Supervision. Xiao Guo: Methodology, Formal analysis. Zhiyong Gong: Software, Methodology. Hao-Long Zeng: Writing – review & editing, Supervision. Xin Liu: Writing – review & editing, Writing – original draft, Supervision, Conceptualization.

机构署名：

本校为第一机构

摘要：

Molecular modification has emerged as a promising strategy to enhance the functional properties of food proteins. In this study, rosmarinic acid (RA) was successfully conjugated to whey protein isolate (WPI) through a radical-mediated grafting approach, achieving a conjugation efficiency of 60.23 mg/g protein (WPI-RA 0.1). Electrophoretic analysis confirmed the formation of high-molecular-weight conjugates, while comprehensive spectroscopic characterization (FTIR, fluorescence spectroscopy, and UV absorption) revealed significant structural reo...

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Covalent modification of whey protein isolate by rosmarinic Acid: Impacts on physicochemical and functional properties

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