Structural and functional characterization of whey protein isolate-polyphenol covalent conjugates prepared via electrochemical oxidation, alkaline treatment, and free radical grafting. (PubMed, Food Res Int) - Sep 2, 2026 - "Covalent conjugates of whey protein isolate (WPI) with caffeic acid (CA), chlorogenic acid (CGA), and rosmarinic acid (RA) were prepared via alkaline treatment (A), free radical grafting (F), and electrochemical oxidation (E) to investigate the effects of preparation method on their structural and functional properties...In the conjugates prepared by the three covalent methods, cysteine, lysine, histidine, arginine, and tryptophan residues in β-lactoglobulin and α-lactalbumin, which are the main protein components of WPI, were identified as the primary sites for covalent interaction with RA. These findings elucidate the method dependent structural and functional characteristics of WPI-polyphenol covalent conjugates and provide guidance for the rational design of protein based antioxidant emulsifiers."
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Jingkun Yan; Jinshun Ye; Lin Li; Wenxue Cheng; Xiangying Yu; Xiaozhen Liu; Ying Xu; Yuting Li
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