Non-covalent interaction between pea protein isolate and catechin: effects on protein structure and functional properties

Article Chemistry, Applied

Structure-Functionality of lentil protein-polyphenol conjugates

Saakshi Parolia et al.

Summary: Conjugating lentil protein isolate with plant polyphenols improves antioxidant properties, providing a novel approach for developing novel food ingredients.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches

Ruijie Shi et al.

Summary: This study systematically investigated the binding behavior and foaming properties of bovine alpha-lactalbumin with glycyrrhizic acid or ginsenosides at pH 7.0. The results showed static quenching mechanism of the bindings, with different main driven forces and amino acid residues involved. Additionally, the addition of GA and GR significantly enhanced the foaming property of alpha-lactalbumin.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Non-covalent interaction of soy protein isolate and catechin: Mechanism and effects on protein conformation

Shicheng Dai et al.

Summary: Understanding the interaction mechanism between proteins and polyphenols is crucial for the application of protein-polyphenol compounds in food. This study showed that non-covalent modification of soy protein isolate (SPI) with catechin resulted in aggregation and network-like structure formation. The increased catechin concentration caused SPI to become looser and more disordered, with an opened internal structure and exposed hydrophobic groups. The main forces between SPI and catechin were found to be hydrophobic interactions and hydrogen bonds.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein

Linlin Hao et al.

Summary: This study investigated the effects of the non-covalent interaction between pea protein and epigallocatechin-3-gallate, chlorogenic acid, and resveratrol on the structure and function of the protein. The results showed that polyphenols mainly quenched the fluorescence of the protein through static quenching, and the main interaction forces were hydrogen bonding and van der Waals forces for PPI-EGCG. Moreover, the presence of polyphenols also improved the emulsification, foaming, and in vitro digestibility of the protein.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin: Focus on fluorescence quenching and antioxidant properties

Yueyue Meng et al.

Summary: The study discovered that the interactions between C3G and WPI and β-LG were typical static quenching, with hydrophobic interactions playing a major role in complex formation. The complexes of C3G with the two milk proteins showed remarkable antioxidant activities.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Chemistry, Applied

Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin

Changhong Li et al.

Summary: After mixing procyanidin with lactoferrin, solution turbidity and intrinsic fluorescence quenching increased, while surface hydrophobicity of lactoferrin was reduced. This binding interaction led to significant changes in the structure of both polyphenol and protein, with thermodynamic analysis indicating spontaneous interaction mainly driven by entropy changes.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Biophysical, Rheological, and Functional Properties of Complex of Sodium Caseinate and Olive Leaf Aqueous Polyphenolic Extract Obtained Using Ultrasound-Assisted Extraction

Mohammad Amin Aliyari et al.

Summary: This study demonstrated the use of ultrasound-assisted extraction to extract polyphenolic compounds from olive leaves, and produced sodium caseinate-olive leaf extract complexes. Higher amounts of olive leaf extract enhanced the turbidity, water solubility, antioxidant activity, and foam capacity/stability of the complexes. Non-covalent interactions, mainly hydrogen bonds, were found to be the main interaction mechanism in the complexes, and their surface hydrophobicity decreased with increasing olive leaf extract amount. Emulsifying properties and stability improved with increasing olive leaf extract concentration, and the addition of olive leaf extract also slightly increased the viscosity and viscoelastic parameters of the complexes.

FOOD BIOPHYSICS (2021)

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Article Chemistry, Applied

Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein

Lei Sha et al.

Summary: High-intensity ultrasound treatment significantly improved the solubility, hydrophobicity, and particle size of pea protein isolate, leading to enhanced protein adsorption at the oil-water interface and improved emulsifying properties. The multilayer structure formed by PPIUS contributed to the physical stability of emulsions, making them less susceptible to lipid oxidation during storage compared to control protein.

FOOD CHEMISTRY (2021)

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Article Agriculture, Multidisciplinary

Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence

Emma B. A. Hinderink et al.

Summary: Proteins play a key role in stabilizing emulsions, with their molecular properties affecting their interfacial and emulsifying properties. Fluorescence spectroscopy can provide insights into protein conformation. Whey proteins and pea proteins show different behaviors in emulsions, with whey proteins adsorbing at the oil-water interface rich in Trp residues while pea proteins exhibit soluble aggregates with no changes in Trp residues upon emulsification.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

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FOOD CHEMISTRY (2020)

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FOOD CHEMISTRY (2020)

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Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Dan Li et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam

Fuchao Zhan et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles

Mengnan Ju et al.

FOOD HYDROCOLLOIDS (2020)

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Article Food Science & Technology

Structure and emulsifying properties of whey protein isolate: Effect of safflower yellow concentration

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LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Food Science & Technology

The health benefits, functional properties, modifications, and applications of pea (Pisum sativumL.) protein: Current status, challenges, and perspectives

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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

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TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Soy protein isolate-(-)-epigallocatechin gallate conjugate: Covalent binding sites identification and IgE binding ability evaluation

Si-Duo Zhou et al.

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Molecular interaction of soybean glycinin and β-conglycinin with (-)-epigallocatechin gallate induced by pH changes

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Article Chemistry, Applied

Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins

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Article Engineering, Environmental

Development of Pea Protein Bioplastics by a Thermomoulding Process: Effect of the Mixing Stage

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In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidation

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Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

Chen Yang et al.

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Formation and Stability of Pea Proteins Nanoparticles Using Ethanol-Induced Desolvation

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Comparative studies of interaction of β-lactoglobulin with three polyphenols

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Protein-polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin-procyanidin dimer interactions

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The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

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Pea protein isolate-high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations

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Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity

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Binding of curcumin to β-lactoglobulin and its effect on antioxidant characteristics of curcumin

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Characterization of binding interactions between green tea flavanoids and milk proteins

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Non-covalent interaction between pea protein isolate and catechin: effects on protein structure and functional properties

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