Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy |
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Authors: | Marie Gerbeaud Christine M. Oliver Mary Ann Augustin |
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Affiliation: | CSIRO Food and Nutritional Sciences, Private Bag 16, Sneydes Road, Werribee, VIC 3030, Australia |
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Abstract: | Fluorescence spectroscopy was used to investigate the interaction between resveratrol and whey proteins. The whey proteins examined were lactoferrin, holo‐lactoferrin, apo‐lactoferrin, whey protein isolate (WPI) and the β‐lactoglobulin‐ and α‐lactalbumin‐rich fractions of WPI. Both an analytical‐grade and food‐grade resveratrol were examined. In all the systems studied, it was found that resveratrol interacted with the whey proteins to form a 1:1 complex. The binding constant, Ks, for the protein–resveratrol complex for all the proteins examined varied from 1.7 × 104 to 1.2 × 105 m ?1. Furthermore, the interaction between the whey proteins and resveratrol did not affect the secondary structure of the proteins. |
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Keywords: | Fluorescence spectroscopy lactoferrin resveratrol whey protein α ‐lactalbumin β ‐lactoglobulin |
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