How Milk Proteins Interact With Caffeine in Espresso

Milk proteins in coffee beverages remain intact, according to a study published in ACS Food Science & Technology. The researchers used 2D infrared spectroscopy to examine the molecular interactions between milk proteins and caffeine molecules in water and coffee. They found that the presence of caffeine in these beverages did not alter the folding of milk proteins, even in the cappuccino, which contained components extracted from the coffee grounds. The study also found that caffeine did not significantly affect the mobility or dynamics of milk proteins. The findings provide a useful molecular understanding of the components affecting the texture, flavor, and nutritional properties of coffee beverages with milk ingredients, which could be applied to engineering future drinks. The study suggests that the interaction between milk proteins and caffeine molecules in water and coffee could be a potential solution for improving the quality and taste of coffee beverages.

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