Interactions between globular proteins and procyanidins of different degrees of polymerization

Journal of Dairy Science
Stéphanie V E PrigentHarry Gruppen

Abstract

Interactions of proteins with phenolic compounds occur in food products containing vegetable sources, such as cocoa, cereals, or yogurts containing fruit. Such interactions can modify protein digestion and protein industrial properties. Noncovalent interactions between globular proteins (proteins important in industry) and procyanidins (phenolic compounds present in large quantity in fruits) were studied. The affinity constants between procyanidins of various average degrees of polymerization (DP) and lysozyme or alpha-lactalbumin were measured by isothermal titration calorimetry. The effects of these interactions on protein solubility and foam properties were examined using alpha-lactalbumin and BSA. Weak interactions were found with epicatechin and procyanidin dimers. Procyanidins of n = 5.5 and n = 7.4 showed medium (1.5 x 10(5) M(-1)) and high (8.69 x 10(9) M(-1)) affinities, respectively, for alpha-lactalbumin at pH 5.5, with n the average number of subunits per oligomer. A positive cooperativity of binding at low procyanidin:protein molar ratios was observed. The affinities of alpha-lactalbumin and lysozyme for procyanidins increased when the pH was close to the isoelectric pH. Solubility of lysozyme was strongly decrease...Continue Reading

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Citations

Nov 3, 2016·Journal of Agricultural and Food Chemistry·Lindsay F SpringerGavin L Sacks
Apr 20, 2017·Journal of Agricultural and Food Chemistry·Alba María Ramos-PinedaMaría Teresa Escribano Bailón
Oct 31, 2015·Food & Function·Joan SerranoAnna Ardévol
Sep 13, 2018·Journal of the Science of Food and Agriculture·Lynda Bouarab ChibaneNadia Oulahal
Jun 16, 2010·Journal of Food Science·Lauren S JacksonWilliam H Tolleson
May 30, 2020·Food & Function·Joscelin T DiazMary Ann Lila
Dec 16, 2010·Journal of Molecular Recognition : JMR·Robert J Falconer, Brett M Collins
Nov 11, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Huairong ZhongGao Chen
Jan 27, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Łukasz SęczykUrszula Gawlik-Dziki
Jan 15, 2021·Chemistry : a European Journal·Daniela Mélanie Delannoy LópezStéphane Quideau
Aug 9, 2019·Journal of Agricultural and Food Chemistry·Yousef I HassanMoussa S Diarra
Apr 11, 2012·Journal of Agricultural and Food Chemistry·Maxime C BohinHarry Gruppen
Jun 25, 2014·Journal of Agricultural and Food Chemistry·Matthew R ReveletteJames A Kennedy
Nov 28, 2012·Journal of Agricultural and Food Chemistry·Natalia Quijada-MorínM Teresa Escribano-Bailón
Aug 3, 2011·Journal of Agricultural and Food Chemistry·Vito VerardoMaria Fiorenza Caboni
Jun 21, 2011·International Journal of Food Microbiology·F GuzzoG Zapparoli

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