Antioxidants, antimicrobial and anticancer activities of whey protein isolate covalently modified with chlorogenic and rosmarinic acids


Essam Elsebaie and Mostafa Ali

Volume 28, Issue 3;
Pages: 277-282; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Antimicrobial and anticancer activities of the milk whey protein isolate covalently modified with phenolic compounds, chlorogenic acid and rosmarinic acid were studied. The findings indicated that, the oxidized phenolic compounds, at alkaline conditions (pH9) in open air and at room temperature, were covalently bound to whey protein as confirmed by the decrease in tryptophan content. Where, the ratio of tryptophan decrease was higher in the whey protein modified with rosmarinic acid compared to which modified with chlorogenic acid. Moreover, these interactions were characterized by the RP-HPLC and the results showed that the amount of covalently attached rosmarinic acid to whey protein was higher than the amount of chlorogenic acid. WP modified by RA and CA showed a change in the WP modified with RA showed better antioxidant activity when compared with the unmodified WP and WP modified with CA.

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