ArticleFoods (Basel, Switzerland)2023
Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (-)-Epigallocatechin Gallate.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 20 citations in OpenAlex.
- Optimized Isolation of White Tea Infusion Micro-Nanoparticles and Stability Mechanism: A Composition-Structure-Stability Perspective.Foods (Basel, Switzerland) · 2026Article
- Effects of endogenous walnut pellicle polyphenols on the structure and functional properties of walnut meal isolate proteins.Food chemistry: X · 2026Article
- Plant protein-phenolic acids as novel food-grade synergistic modulators of neuronal function: A review.Food chemistry: X · 2025Review
- Enhancement of antioxidant and antimicrobial properties of Whey protein isolate and chlorogenic acid complexes through enzymatic and alkaline techniques.Scientific reports · 2025Article
- Non-Covalent Interactions Between Quercetin and Rice Bran Protein: Mechanisms and Functional Properties.Foods (Basel, Switzerland) · 2025Article
- Ultrasound-assisted phosphorylation cantaloupe seed protein isolate-curcumin complexes prepared by pH shift treatment: Structural and functional properties.Current research in food science · 2025Article
- Protein-Chlorogenic Acid Interactions: Mechanisms, Characteristics, and Potential Food Applications.Antioxidants (Basel, Switzerland) · 2024Review
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
In this study, the noncovalent interaction mechanisms between soybean 7S globulin and three polyphenols (gallic acid (GA), chlorogenic acid (CA) and (-)-epigallocatechin gallate (EGCG)) were explored and compared using various techniques. Fluorescence experiments showed that GA and EGCG had strong static quenching effects on 7S fluorescence, and that of CA was the result of multiple mechanisms. The interactions caused changes to the secondary and tertiary structure of 7S, and the surface hydrophobicity was decreased. Thermodynamic experiments showed that the combinations of polyphenols with 7S were exothermic processes. Hydrogen bonds and van der Waals forces were the primary driving forces promoting the binding of EGCG and CA to 7S. The combination of GA was mainly affected by electrostatic interaction. The results showed that the structure and molecular weight of polyphenols play an important role in their interactions. This work is helpful for developing products containing polyphenols and soybean protein.
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