Polyphenol-protein interactions and changes in functional properties and digestibility

dc.authorscopusid 55628003500
dc.authorscopusid 57215115392
dc.authorscopusid 55752231400
dc.authorscopusid 23666338900
dc.contributor.author Ozdal,T.
dc.contributor.author Yalcinkaya,İ.E.
dc.contributor.author Toydemir,G.
dc.contributor.author Capanoglu,E.
dc.date.accessioned 2024-05-25T12:32:39Z
dc.date.available 2024-05-25T12:32:39Z
dc.date.issued 2018
dc.department Okan University en_US
dc.department-temp Ozdal T., Okan University, Istanbul, Turkey; Yalcinkaya İ.E., Istanbul Technical University, Istanbul, Turkey; Toydemir G., Alanya Alaaddin Keykubat University, Antalya, Turkey; Capanoglu E., Istanbul Technical University, Istanbul, Turkey en_US
dc.description.abstract Polyphenols provide extensive health benefits including prevention of certain chronic diseases. Polyphenols form complexes with proteins resulting with functional, nutritional and structural changes in both proteins and polyphenols. There exist a variety of factors that influence protein-phenolic interactions, including type of protein, structure of phenolic compounds, and environmental factors such as temperature, pH, salt concentration and presence of certain reagents. Processing may change the interactions, as well as stability and bioaccesibility of phenolic compounds. Even though the exact mechanism of protein-phenolic interactions is still unknown, their effects on the structural, functional and nutritional properties of proteins and phenolic compounds have been investigated. Although there exist controversial results (due to different analytical techniques used), in general, the published studies reveal that secondary and tertiary structures and solubility of proteins are altered with enhanced thermal stability while antioxidant capacity and bioavailability of phenolic compounds would likely decrease. In this chapter, the chemistry behind protein-phenolic interactions, factors affecting these interactions, and the structural, functional and nutritional changes in proteins and phenolic compounds resulting from the interactions and the characterization methods used are described. © 2019 Elsevier Inc. en_US
dc.identifier.citationcount 19
dc.identifier.doi 10.1016/B978-0-08-100596-5.21490-X
dc.identifier.endpage 577 en_US
dc.identifier.isbn 978-012814045-1
dc.identifier.isbn 978-012814026-0
dc.identifier.scopus 2-s2.0-85074944293
dc.identifier.startpage 566 en_US
dc.identifier.uri https://doi.org/10.1016/B978-0-08-100596-5.21490-X
dc.identifier.uri https://hdl.handle.net/20.500.14517/2405
dc.language.iso en
dc.publisher Elsevier en_US
dc.relation.ispartof Encyclopedia of Food Chemistry en_US
dc.relation.publicationcategory Kitap Bölümü - Uluslararası en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 23
dc.subject Analytical techniques en_US
dc.subject Bioavailability en_US
dc.subject Digestibility en_US
dc.subject Processing effect en_US
dc.subject Protein structure en_US
dc.subject Protein-phenolic interactions en_US
dc.subject Solubility en_US
dc.subject Thermal stability en_US
dc.subject Total antioxidant capacity en_US
dc.title Polyphenol-protein interactions and changes in functional properties and digestibility en_US
dc.type Book Part en_US

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