Present address: Department of Chemistry, The University of Auckland, Private Bag, 92019 Auckland, New Zealand.
Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy
Article first published online: 26 JUL 2011
© 2011 CSIRO
International Journal of Food Science & Technology
Volume 46, Issue 10, pages 2137–2144, October 2011
How to Cite
Hemar, Y., Gerbeaud, M., Oliver, C. M. and Augustin, M. A. (2011), Investigation into the interaction between resveratrol and whey proteins using fluorescence spectroscopy. International Journal of Food Science & Technology, 46: 2137–2144. doi: 10.1111/j.1365-2621.2011.02728.x
- Issue published online: 14 SEP 2011
- Article first published online: 26 JUL 2011
- (Received 12 January 2011; Accepted in revised form 27 June 2011)
- Fluorescence spectroscopy;
- whey protein;
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.