Binding of β-lactoglobulin to three phenolics improves the stability of phenolics studied by multispectral analysis and molecular modeling
Abstract
Highlights • Ferulic acid (FA), quercetin (QT), and vanillic acid (VA) can reduce AGEs production.• Phenolics changed the secondary structure of β-lactoglobulin (β-LG).• The binding pattern were explored by molecular docking, molecular dynamic simulation.• β-LG embedding improves the thermostability and photostability of dietary phenolics.
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