Ultrasonic pre-treatment modifies the pH-dependent molecular interactions between β-lactoglobulin and dietary phenolics: Conformational structures and interfacial properties

There is a need to understand the ultrasound-induced changes in the interactions between proteins and phenolic compounds at different pH. This study systematically explored the role of high-intensity ultrasound pretreatment on the binding mechanisms of beta-lactoglobulin (beta-LG) to two common phenolic compounds, i.e., (-)-epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CA) at neutral and acidic pH (pH 7.2 and 2.4). Tryptophan fluorescence revealed that compared to proteins sonicated at 20% and 50% amplitudes, 35%amplitude ultrasound pre-treatment (ULG-35) strengthened the binding affinities of EGCG/CA to beta-LG without altering the main interaction force. After phenolic addition, ULG-35 displayed a similar but a greater extent of protein secondary and tertiary structural changes than the native protein, ascribed to the ultrasound-driven hydrophobic stacking among interacted molecules. The dominant form of beta-LG (dimer/monomer) played a crucial role in the conformational and interfacial properties of complexes, which can be explained by the distinct binding sites at different pH as unveiled by molecular docking. Combining pre-ultrasound with EGCG interaction notably increased the foaming and emulsifying properties of beta-LG, providing a feasible way for the modification of bovine whey proteins. These results shed light on the understanding of protein-phenolic non-covalent binding under ultrasound and help to develop complex systems with desired functionality and delivery.

Automated summary

This study investigated the effects of high-intensity ultrasound pre-treatment on the binding mechanisms of beta-lactoglobulin (β-LG) to phenolic compounds at different pH values. Ultrasonic pre-treatment at 35% amplitude enhanced the binding affinities of EGCG/CA to β-LG, leading to changes in protein secondary and tertiary structures. The combination of pre-ultrasound with EGCG interaction significantly improved the foaming and emulsifying properties of β-LG, offering a feasible approach for modifying bovine whey proteins.