Effects of thermal treatment on foam properties and simulated in vitro digestion properties of α‐lactalbumin–tea saponin complex.

In this experiment, changes in properties of α‐lactalbumin (α‐LA)‐tea saponin (TS) complex were analysed and compared after two heating temperature (65 °C for 30 min and 90 °C for 10 min). The results showed that thermal treatment can improve foaming ability, DPPH radical scavenging ability, digestibility, degree of hydrolysis and bioaccessibility of α‐LA‐TS complex. Furthermore, the addition of TS was beneficial to the foaming ability and DPPH radical scavenging ability after digestion of α‐LA and has a certain inhibitory effect on the in vitro digestibility. This study provided a theoretical basis for the application of α‐LA‐TS complex in heat‐processed food products. [ABSTRACT FROM AUTHOR]