Improving foam performance using colloidal protein–polyphenol complexes: Lactoferrin and tannic acid

• Published in: Food chemistry Vol. 377; p. 131950
• Main Authors: Dai, Taotao, McClements, David Julian, Hu, Ting, Chen, Jun, He, Xuemei, Liu, Chengmei, Sheng, Jinfeng, Sun, Jian
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.05.2022
• Subjects: Foam performance; Hydrophobic and Hydrophilic Interactions; Interaction; Lactoferrin; Lactoferrin - metabolism; Molecular Docking Simulation; Polyphenols; Tannic acid; Tannins; Tannic acid; Lactoferrin; Foam performance; Interaction

•Tannic acid changed the conformation and surface hydrophobicity of lactoferrin.•Fluorescence spectroscopy and molecular docking were used to characterize interactions.•The major protein–polyphenol interactions involved were hydrophobic bonds.•Polyphenol binding decreased foam formation, but increas...