Deciphering interaction mechanisms in heat treatment time-modulated whey protein isolate-<i>Lycium barbarum</i> polysaccharide complexes: perspectives from structural-functional evolution.

ABSTRACT: This study investigated the temporal evolution of the structure-function relationship in whey protein isolate-Lycium barbarum polysaccharide (WPI-LBP) complexes during 95 °C heating to identify optimal processing windows and underlying interaction mechanisms. The degree of grafting (DG) peaked at 60 min (37.43 %), confirmed electrophoretically. Solubility, emulsifying activity index (EAI), and thermal stability rose then fell with heating, while surface hydrophobicity (H₀) and free sulfhydryl (SH) content were inversely correlated, with critical points at 30 and 60 min. Circular dichroism (CD) and X-ray diffractometer (XRD) analysis showed time-dependent changes in secondary and crystal structures. Microscopy revealed and water state analysis showed that moderate heating

SUBMITTER: Zheng S 

PROVIDER: S-EPMC12807803 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature