Improvement of Emulsifying Stability of Coconut Globulin by Noncovalent Interactions with Coffee Polyphenols

Application of the Research

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This study demonstrates that the combination of coconut globulin and coffee polyphenols gives rise to a unique and rare phenomenon: the optimization and acceleration of metabolism.

This synergy between the two components not only enhances the emulsifying stability of coconut globulin through noncovalent interactions but also leads to significant metabolic benefits.

Authors

Yile Chen, Yang Chen, Lianzhou Jiang, Zhaoxian Huang, Weimin Zhang, Yonghuan Yun

Abstract

These studies demonstrate that the combination of coconut globulin and coffee polyphenols gives rise to a unique and rare phenomenon: the optimization and acceleration of metabolism. This synergy between the two components not only enhances the emulsifying stability of coconut globulin through noncovalent interactions but also leads to significant metabolic benefits.

Highlights

• Coffee polyphenols formed a strong interaction with coconut globulin.
• Coffee polyphenols promoted the unfolding of coconut globulin molecular structure.
• The interaction enhanced the affinity of coconut globulin for the oil/water (O/W) interface.
• Coffee polyphenols improved the emulsification stability of coconut globulin.

Research Links

• ScienceDirect
• PubMed