Effect of inclusion of hydroxycinnamic and chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy protein isolates

The aim of the study was to characterise the interactions of hydroxycinnamic and chlorogenic acids (CHAs) from green coffee, with isolates of proteins from egg white (EWP), whey (WPC) and soy (SPI), depending on pH and temperature. The binding degree was determined by liquid chromatography coupled to a diode array detector and an ultrahigh resolution hybrid quadruple-time-of-flight mass spectrometer with ESI source (LC–QTOF–MS/MS). As a result of binding, the concentration of CHAs in proteins ranged from 9.44–12.2, 11.8–13.1 and 12.1–14.4 g/100 g for SPI, WPC and EWP, respectively. Thermodynamic parameters of protein–ligand interactions were determined by isothermal titration calorimetry (ITC) and energetics of interactions at the atomic level by molecular modelling. The amount of CHAs released during proteolytic digestion was in the range 0.33–2.67 g/100 g. Inclusion of CHAs with β-cyclodextrin strongly limited these interactions to a level of 0.03–0.06 g/100 g.