The interaction mechanism and functional properties of active protein and plant active molecule complexes in dairy products

Dairy products are nutrient-rich and popular products, but their counterparts in the dairy industry still suffer from a single structure and serious homogenization. Plant active molecules have an important role in maintaining human health and preventing diseases, but there are few technologies to apply them in food production. To improve this situation, this study attempted to combine lactoferrin (LF), an active protein in dairy products, with two different ginsenoside components, Rb1 and Re, to investigate the interaction mechanisms and functional properties of the resulting non-covalent complexes. The fluorescence spectral results, the type of complex interaction quenching, emulsification, foaming, and foam stability were examined, respectively. The results showed that lactoferrin could interact with two ginsenosides and the generated LF-Rb1 and LF-Re complexes had good foaming properties, which provided a new idea for the application of highly functional molecules in the food field.