Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid

In this study, colloidal complexes were prepared from bovine lactoferrin (BLF) and tannic acid (TA) and then their ability to form and stabilize foams was characterized. The molecular interactions between BLF and TA were studied using fluorescence and molecular docking analysis, which suggested that hydrophobic forces were primarily involved in holding the complexes together. The production of colloidal BLF-TA complexes was supported by increases in turbidity and mean particle diameter, quenching of intrinsic fluorescence, decrease in surface hydrophobicity, and change in conformation. When used alone, BLF exhibited good foam formation but poor foam stability properties. In contrast, BLF-TA complexes exhibited good foam stability but poor foamability properties. The change in foaming properties of the proteins was closely related to their interactions with the polyphenols. These findings may be useful for the development of novel functional ingredients to construct food foams with good physicochemical and nutritional attributes.

Automated summary

This study investigates the interactions between bovine lactoferrin and tannic acid and their effects on foam properties. Hydrophobic forces are found to be the primary forces holding the complexes together. Additionally, the complex exhibits good foam stability but poor foamability, which is closely related to its interactions with polyphenols.