ArticleMolecules (Basel, Switzerland)2019
Protein⁻Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins.
Article in Molecules (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 63 papers.
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Who cites it
63 citing papers in PubMed.
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- Encapsulation of Pomegranate Polyphenols in Plant-Based Proteins and Bioactivity of Resulting Microparticles.Foods (Basel, Switzerland) · 2026Article
- Phenolic compound-mediated covalent crosslinking as a universal mechanism for cellulase deactivation during lignocellulose saccharification.Nature communications · 2026Article
- Protein-Polyphenol Interactions in Specialty Oilseeds: Multiscale Mechanisms, Physicochemical Reshaping, and Advanced Food Applications.Foods (Basel, Switzerland) · 2026Review
- The Effect of Plant-Based Protein Preparations on Quality and Functional Properties of Cream Filling.Molecules (Basel, Switzerland) · 2026Article
- Effect of Phenolic Hydroxyl Group Number on Regulation of the Self-Assembly Behavior of Edible Dock Protein and Catechins.Foods (Basel, Switzerland) · 2026Article
- Conjugation of Microalgal Phenolics and Protein for Bioactivity and Bioaccessibility Enhancement.Foods (Basel, Switzerland) · 2026Article
- Impact of bile salts, biopolymer coatings, and food matrix on bilosome-mediated delivery of trans-resveratrol.Food chemistry: X · 2026Article
- Preparative isolation and preliminary characterization of LHCII trimers and PSII monomers from Posidonia oceanica L.Photosynthesis research · 2026Article
- Impact of the Addition of Disaccharides on the Encapsulation of Chokeberry Polyphenols on Rice and Pea Proteins.Molecules (Basel, Switzerland) · 2026Article
- Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility.Foods (Basel, Switzerland) · 2025Article
- Molecular Interplay Between Plant Proteins and Polyphenols: pH as a Switch for Structural and Functional Assembly.Foods (Basel, Switzerland) · 2025Article
- Nutritional Value, Antinutritional Factors, and Protein Quality ofJournal of agricultural and food chemistry · 2025Article
- Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation.Antioxidants (Basel, Switzerland) · 2025Article
- Physicochemical Properties, Antioxidant Activity, and Flavor Profile of Strawberry Fruit-Based Novel Drinking Jelly Made withGels (Basel, Switzerland) · 2025Article
- Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality.Current research in food science · 2025Article
- Dietary polyphenols and human health: sources, biological activities, nutritional and immunological aspects, and bioavailability- a comprehensive review.Frontiers in immunology · 2025Review
- Synthesis and Characterization of Lignin-Silver Nanoparticles.Molecules (Basel, Switzerland) · 2024Article
- Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates.Food chemistry: X · 2024Article
3 more citing papers are in PubMed but not listed here.
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Authors and funding
4 authors.
Funding
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 electrophoretic (SD-PAGE, Native-PAGE) properties; and conformational changes reflected by Fourier transform infrared spectra. Further, the effect of pH and ionic strength on the solubility and stability of complexes as well as the binding capacity of phenolics to proteins were determined. Results show that, in most cases, phenolics significantly affected the measured parameters; however, the effects were strongly differentiated by the type of phenolic compounds and protein fraction that were applied. Moreover, it may be that changes in the properties of complexes are reflected in the biological nature of proteins and phenolic compounds such as their bioavailability and physiological activity. However, due to the structural complexity of proteins, and the multitudinous factors that affect their interactions, such studies are a great and long-term challenge for the domain of food science.
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