Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses

Kefiran is an exopolysaccharide produced by milk fermentation that is widely used in the food industry, mainly to improve the rheological properties of foods, as well as for the formation of biofilms. Most of these properties are related to its interaction with milk proteins. It has been reported that kefiran has a molecular weight of up to 107 Da and that it is formed by glucose and galactose molecules in equimolar quantities; however, its folding form is not completely understood. In this work it was elucidated that a model of the 20 kDa kefiran folds in a helical shape. In addition, it was determined that whey proteins can form complexes with kefiran.