2019
DOI: 10.3390/molecules24030408
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Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

Abstract: This study was conducted with an aim to determine the interactions of pure phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) and phenolics from plant extracts (green tea and green coffee) with protein fractions of white bean (albumins and globulins). The physicochemical properties of complexes were established through an analysis of the UV-Vis spectrum; relative content of free amino groups, thiol groups, and tryptophan residues; chromatographic (SE-HPLC) and e… Show more

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Cited by 141 publications
(103 citation statements)
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“…Sȩczyk et al. 45 found that some phenolic compounds preferentially interact with globulins, leading to changes in their SE-HPLC and SDS-PAGE profiles. Regarding peak 18, Defaix et al, 46 who used the same type of column used in our study, suggested that the strong signal near the end of the analysis was due to phenolic compounds.…”
Section: Results and Discussionmentioning
confidence: 99%
“…Sȩczyk et al. 45 found that some phenolic compounds preferentially interact with globulins, leading to changes in their SE-HPLC and SDS-PAGE profiles. Regarding peak 18, Defaix et al, 46 who used the same type of column used in our study, suggested that the strong signal near the end of the analysis was due to phenolic compounds.…”
Section: Results and Discussionmentioning
confidence: 99%
“…PI 2.5–8.5 contained an almost two-fold higher amount of phenols (0.71%) than PI 10.5–2.5 (0.42%) ( Table 1 ). In most cases, the interaction of proteins with phenols is mediated by ionic and hydrogen bonds, and therefore, it is highly influenced by ionic strength and pH [ 30 ]. In addition, it was demonstrated that the effect is strongly differential and is dependent on the type of phenolic compounds and proteins.…”
Section: Resultsmentioning
confidence: 99%
“…Moreover, the phenolicsproteins binding due to blocking some amino acid side chains possibly increased the activity. Furthermore, the protein-phenolic complex may also increase the bioaccessibility and activity of phenolics [54][55][56][57][58]. Figure 2 shows the antioxidant activity changes of cucumber juices during the storage period of zero, two, four, and six months period.…”
Section: Dpph Radical-scavenging Activity Of Additivesmentioning
confidence: 99%