Effect of chlorogenic acid covalent conjugation on the allergenicity, digestibility and functional properties of whey protein

Haoxie Xu,Tingting Zhang,Yuqin Lu,Xiao Lin,Xiaopeng Hu,Lizhong Liu,Zhendan He,Xuli Wu

Food Chemistry（2019）

引用 90|浏览20

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摘要

•The whey–chlorogenic acid conjugate showed lower IgE binding capacity.•The conjugate showed higher intestinal digestibility than unmodified protein.•The functional properties of whey protein were extended after covalent conjugation.

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关键词

Chlorogenic acid,Whey protein,Conjugation,Allergenicity,Digestibility,Functional property

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