Apigenin modifies the structure and function of Lactoferrin through non-covalent and covalent binding: Antioxidant, antibacterial, and anticancer activities.
In the food industry, the addition of polyphenols to enhance functional protein performance is a research direction of great interest. In this study, non-covalent (LF + AP) and covalent (LF-AP) complexes of lactoferrin (LF) with apigenin (AP) were prepared and characterized by gel electrophoresis. Fluorescence analysis...