Interactions of glycinin with plant phenols - Influence on chemical properties and proteolytic degradation of the proteins

Citation
J. Kroll et al., Interactions of glycinin with plant phenols - Influence on chemical properties and proteolytic degradation of the proteins, NAHRUNG, 45(6), 2001, pp. 388-389
Citations number
12
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
NAHRUNG-FOOD
ISSN journal
0027-769X → ACNP
Volume
45
Issue
6
Year of publication
2001
Pages
388 - 389
Database
ISI
SICI code
0027-769X(200110)45:6<388:IOGWPP>2.0.ZU;2-X
Abstract
Soya glycinin was derivatized with different phenolic substances (caffeic-, chlorogenic-, gallic acid and quercetin). The protein derivatives formed h ave been characterized in terms of their properties where they showed chang es in the content of free epsilon -amino groups, tryptophan and thiol group s. The derivatives have also been characterized in terms of their solubilit y at different pH-values to document the influence on the functional proper ties. Another objective of this paper was to demonstrate the influence on t he digestibility of the proteins with one of the main enzymes of the gastro -intestinal tract (pancreatin) on the basis of in vitro experiments after d erivatization with phenolic substances, The enzymatic digestion of the deri vatized proteins was promoted.