Characterization of the reactions of β-lactoglobulin and potato proteins with chlorogenic acid using a UHPLC-ESI-MS approach

• Proteins and CGA were incubated at high pH and using a PPO. • Autoxidation led to green color, whereas PPO oxidation led to brown color. • UHPLC-MS analysis of proteins showed that BLG was covalently modified with CGA. • Protease inhibitors were modified with phenolics, patatin was not. • Structure of potato proteins was generally unaffected by CGA modification.