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 ap...
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| Veröffentlicht in: | Journal of biotech research 2023-01, Vol.14, p.196-204 |
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| creator | Li, Shengdong |
| description | 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. |
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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.</description><identifier>EISSN: 1944-3285</identifier><language>eng</language><publisher>Edmond: Bio Tech System</publisher><subject>Binding sites ; Cold ; Dairy industry ; Dairy products ; Emulsification ; Fluorescence ; Foaming ; Food ; Food additives ; Food production ; Ginsenosides ; Immune system ; Lactoferrin ; Molecular structure ; Proteins ; Spinal cord injuries</subject><ispartof>Journal of biotech research, 2023-01, Vol.14, p.196-204</ispartof><rights>2023. This work is published under http://www.btsjournals.com/ (the “License”). 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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.</description><subject>Binding sites</subject><subject>Cold</subject><subject>Dairy industry</subject><subject>Dairy products</subject><subject>Emulsification</subject><subject>Fluorescence</subject><subject>Foaming</subject><subject>Food</subject><subject>Food additives</subject><subject>Food production</subject><subject>Ginsenosides</subject><subject>Immune system</subject><subject>Lactoferrin</subject><subject>Molecular structure</subject><subject>Proteins</subject><subject>Spinal cord 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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.</abstract><cop>Edmond</cop><pub>Bio Tech System</pub><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of biotech research, 2023-01, Vol.14, p.196-204 |
| issn | 1944-3285 |
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| subjects | Binding sites Cold Dairy industry Dairy products Emulsification Fluorescence Foaming Food Food additives Food production Ginsenosides Immune system Lactoferrin Molecular structure Proteins Spinal cord injuries |
| title | The interaction mechanism and functional properties of active protein and plant active molecule complexes in dairy products |
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