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Molecular chaperone-like phenolics modulate the stability of lactoferrin in the ethanol-water system: From binding mechanisms to physicochemical properties

delete2026-07-29
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PRE
AI
Y
Yuan Wang
W
Wenyan Liao
X
Xinmeng Zhang
J
Jinfang Liu
Y
Yanxiang Gao *
DOI：10.1016/j.foodhyd.2026.113159delete
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Abstract

Abstract

En 中文
• Phenolics act as chaperones to stabilize LF in the ethanol-water system. • Phenolics bind to LF spontaneously via H-bonds and hydrophobic forces. • Phenolic complexation elevates the thermal stability of LF. • LF-phenolic complexes exhibit enhanced emulsifying and physical stability. • LF-EGCG and LF-FA complexes exhibit potent synergistic antioxidant effects.

Journal

Food Hydrocolloids cover
Food Hydrocolloids
IF:
12.4
Papers:
1.3W
Citations:
9.6W

Organization

C
china agricultural university
Scholars:
4.9W
Papers: 2.9W
Citations: 43
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