The effect of whey protein-puerarin interactions on the formation and performance of protein hydrogels

In this study, the impact of protein-polyphenol interactions on the formation of heat-set protein hydrogels was investigated. Whey protein isolate (WPI) was used as a model globular protein, while puerarin (PUE) was used as a model polyphenol. Fluorescence spectroscopy combined with molecular docking simulations suggested that the main interaction between WPI and PUE was hydrogen bonding. The rheological properties of the hydrogels could be modulated by altering the polyphenol concentration (0.3–0.9%). In particular, the complex shear modulus, hardness, and resilience of the hydrogels increased with increasing PUE level. This research provides valuable information about the impact of protein-polyphenol interactions on hydrogel formation, which may be useful for the fortification of functional foods with polyphenol-based nutraceuticals like puerarin.