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.