| Abstrakt: |
A recent study conducted by researchers at Jilin University in China focused on the preparation and characterization of stable non-covalent ternary complexes using pea protein, hyaluronic acid, and chlorogenic acid. The complexes were evaluated for their physicochemical attributes, stability, emulsifying capacities, antioxidant properties, and antimicrobial efficacy. The study found that the ternary complexes exhibited good stability, emulsifying properties, antioxidant activity, and antibacterial properties under certain concentrations of chlorogenic acid. These findings may have implications for the design and application of protein-polysaccharide-polyphenol complexes in beverages and dairy products. [Extracted from the article] |
