[Spectral properties of interaction between caffeic acid and milk protein and the change in antioxidant capacity].

The interaction between caffeic acid and milk protein (alpha-casein, beta-casein, kappa-casein, alpha-lactalbumin, beta-lactoglobulin) were studied in this work. The binding constant K(A), binding force, binding distance r(0) and transfer efficiency E were evaluated by UV-absorption and fluorescence spectroscopy. The antioxidant capacity of the combination was determined using both 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and ferric reducing antioxidant power (FRAP) assay.