Abstract:
:p-Coumalic acid (PCA), caffeic acid (CA), gallic acid (GA) and chlorogenic acid (CGA) are the major phenolic acids that co-exist with soy protein components in foodstuffs. Surprisingly, there are only a handful of reports that describe their interaction with β-Conglycinin (7S), a major soy protein. In this report, we investigated the interaction between phenolic acids and soy protein 7S and observed an interaction between each of these phenolic acids and soy protein 7S, which was carried out by binding. Further analysis revealed that the binding activity of the phenolic acids was structure dependent. Here, the binding affinity of CA and GA towards 7S was found to be stronger than that of PCA, because CA and GA have one more hydroxyl group. Interestingly, the binding of phenolic acids with soy protein 7S did not affect protein digestion by pepsin and trypsin. These findings aid our understanding of the relationship between different phenolic acids and proteins in complex food systems.
journal_name
Int J Mol Scijournal_title
International journal of molecular sciencesauthors
Gan J,Chen H,Liu J,Wang Y,Nirasawa S,Cheng Ydoi
10.3390/ijms17101671subject
Has Abstractpub_date
2016-10-02 00:00:00issue
10issn
1422-0067pii
ijms17101671journal_volume
17pub_type
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