A review of the structure, function, and application of plant‐based protein–phenolic conjugates and complexes

Abstract

Interactions between plant‐based proteins (PP) and phenolic compounds (PC) occur naturally in many food products. Recently, special attention has been paid to the fabrication of PP–PC conjugates or complexes in model systems with a focus on their effects on their structure, functionality, and health benefits. Conjugates are held together by covalent bonds, whereas complexes are held together by noncovalent ones. This review highlights the nature of protein–phenolic interactions involving PP. The interactions of these PC with the PP in model systems are discussed, as well as their impact on the structural, functional, and health‐promoting properties of PP. The PP in conjugates and complexes tend to be more unfolded than in their native state, which often improves their functional attributes. PP–PC conjugates and complexes often exhibit improved in vitro digestibility, antioxidant activity, and potential allergy‐reducing activities. Consequently, they may be used as antioxidant emulsifiers, edible film additives, nanoparticles, and hydrogels in the food industry. However, studies focusing on the application of PP–PC conjugates and complexes in real foods are still scarce. Further research is therefore required to determine the structure–function relationships of PP–PC conjugates and complexes that may influence their application as functional ingredients in the food industry.

Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils

“…To date, various plant-based proteins derived from cereals, legumes, pulses, oilseeds, and nuts have been trialled to replace animal proteins as stabilising, foaming, thickening and gelling agents. 16,17 The contemporary food industry uses an alkaline extraction-isoelectric precipitation method to extract these (plant and algae-based) proteins, whereby the protein is solubilised in the alkali solution and precipitated around its isoelectric point, followed by separation and drying. 17 The precipitation process causes molecule aggregation and folding, producing a protein with an increased size and compact structure.…”

“…16,17 The contemporary food industry uses an alkaline extraction-isoelectric precipitation method to extract these (plant and algae-based) proteins, whereby the protein is solubilised in the alkali solution and precipitated around its isoelectric point, followed by separation and drying. 17 The precipitation process causes molecule aggregation and folding, producing a protein with an increased size and compact structure. In addition, plant-based proteins are commonly composed of multiple protein fractions with a high molecular weight and globular structure (e.g., albumins, globulins, glutelins, and prolamins).…”

Development and Characterization of a Natural Antioxidant Additive in Powder Based on Polyphenols Extracted from Agro-Industrial Wastes (Walnut Green Husk): Effect of Chickpea Protein Concentration as an Encapsulating Agent during Storage

“…It has been reported that phenolic compounds can interact with proteins through non-covalent bonds (hydrophobic interactions and hydrogen bonds), which are generated spontaneously in most food systems. It has been described that the interaction positively influences the sensory, functional, and antioxidant properties of food products [ 23 , 24 ]. For that, chickpea proteins could interact with polyphenols, which can help to protect the antioxidant capacity of phenolic compounds extracted from the walnut green husk and be used to develop new natural food additives.…”

Anti-Allergic Effect of Dietary Polyphenols Curcumin and Epigallocatechin Gallate via Anti-Degranulation in IgE/Antigen-Stimulated Mast Cell Model: A Lipidomics Perspective

“…Furthermore, the formation of complexes between polyphenols and proteins, such as peanut and cashew proteins, has been shown to prevent antibody recognition of allergens via allergen precipitation and reduce IgE binding to allergens [ 5 , 6 , 7 ]. Plant-based proteins (PP)–phenolic compounds (PC) conjugates and complexes have been reported to exhibit potential allergy-reducing activities [ 8 ]. The regulation of gut microbiota by polyphenols might also contribute to their anti-allergic/-inflammatory properties [ 2 ].…”