Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

• Published in: Food research international Vol. 77; no. 3; pp. 450 - 459
• Main Authors: Ferraro, Vincenza, Madureira, Ana Raquel, Sarmento, Bruno, Gomes, Ana, Pintado, Manuela E.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2015; Elsevier
• Subjects: absorbance; anti-inflammatory activity; antioxidants; beta-lactoglobulin; differential scanning calorimetry; Fourier transform infrared spectroscopy; functional foods; high performance liquid chromatography; hydrogen bonding; hydrophobicity; Interactions; lactalbumin; lactoferrin; Life Sciences; light scattering; milk; polyphenols; Rosmarinic acid; screening; whey protein; Whey proteins; zeta potential; Whey proteins; Rosmarinic acid; Interactions; interaction; whey protein; rosmarinic acid

Incorporation of polyphenols in dairy food is being considered as way to develop oral nutraceutical formulation due to their antioxidant and anti-inflammatory activities. However, polyphenols can interact with proteins, which gives rise to a significant loss of their biological properties. The objec...