Interaction of whey protein with polyphenols from salal fruits ( Gaultheria shallon ) and the effects on protein structure and hydrolysis pattern by Flavourzyme ^®

Summary Milk whey can interact with polyphenols leading to the formation of complexes. In this research, whey protein was fortified with salal fruits ( SB ) extract and the effect on protein structure was investigated. Particle size and tertiary structure analysis indicates α‐lactalbumin–ligand interactions when whey is supplemented with SB extract. Circular dichroism spectroscopy suggests conformational changes of α‐Lac to a partially unfolded...