Fabrication and characterisation of stable ternary complexes based on bovine lactoferrin, pectin and chlorogenic acid

Abstract

Stable ternary complexes of lactoferrin (LF), high methoxyl pectin (HMP) and chlorogenic acid (CGA) were synthesised and characterised. Soluble LF–HMP complexes were prepared at pH 5, 6 and 7 using established phase diagram. CGA bound to ternary complexes at moderate binding strength (Ka: 103–105 L/M). LF, HMP and CGA interacted via noncovalent interactions like hydrophobic interaction. Ternary complexes showed particle size of 135–462 nm (except for 0.05% CGA at pH 5) and zeta‐potential from −17 to −22 mV. Ternary complexes had superior antioxidant capacity over binary ones (P < 0.05). The ternary complexes may find application in functional beverages.