Binding of Phenolic Compounds and Their Derivatives to Bovine and Reindeer β-Lactoglobulin

In plant-based food, phenolic compounds usually do not exist in their native form, but as esters, glycosides, or polymers. The native forms, however, require deglycosylation for their intestinal absorption, and aglycone has been considered to be the potential health-protecting/promoting form. The binding of the aglycones of phenolic compounds to bovine and reindeer β-lactoglobulins (βLG) using fluorescence quenching was studied. The effects of pH and storage were also studied. Of the compounds investigated, the majority of flavones, flavonols, flavanones, and isoflavones were bound to βLG. In the pH studies, no significant effects were found. The fact that the phenolic compounds were not released at pH 2 might indicate that they bind to an external part rather than to the central cavity. Studies implicated that βLG could act as a binder or carrier for phenolic compounds in acidic, basic, or neutral conditions and that the ligand/βLG complex can remain stable during storage.