Effects of different dietary polyphenols on conformational changes and functional properties of protein–polyphenol covalent complexes

Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment

“…Their contents in the C-SE and U-SE samples were lower than those in the M−SE samples, suggesting that the decrease in the covalent complexes was more pronounced than with the non-covalent samples. The benzene ring in polyphenols interacts with amino or sulfhydryl groups on protein molecules and eventually forms C—N or C—S covalent bonds [15] , [22] . Moreover, the greatest reduction in free amino and sulfhydryl groups was achieved by the ultrasound treatment because the cavitation effect and mechanical shear force unfolded the internal structure of the protein and extended the peptide chain [47] , which exposed more amino and thiol groups on the surface.…”

“…Natural compounds combined with proteins and polyphenols have a wide range of health benefits, including nutritional and sensorial properties as well as disease prevention and biological functions [12] , [13] , [14] . Recent evidence suggests that whey protein isolate–polyphenol complexes are characterized by a higher binding rate, antioxidant capacity, and thermal stability [15] . Moreover, Li et al [16] reported that lactoferrin and procyanidin increase the foaming performance of lactoferrin through hydrophobic bonding.…”

Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer

“…Next, the antioxidant capacity between beer-2 and beer-5, and between beer-3 and beer-6 were not statistically significant ( p > 0.05), which indicates that the addition of bitter flower and tangerine peel did not affect the antioxidant capacity of beer. There were studies reporting that dietary polyphenols have strong antioxidant activity, anti-inflammatory, allergic, antiviral/antibacterial, anti-mutagenic/anticancer properties, as well as protective effects against various diseases ( Liu et al, 2021 ; Zhang et al, 2014 ). As shown in Table 1 , Table 2 , it was found that DA increased the contents of total polyphenols, flavonoids and phenolic acids, thus the antioxidant activity of beer, which also confirmed our experimental results.…”

Loadings of lycopene in emulsion and sodium alginate–K‐carrageenan composite systems: Preparation, characterization, bioaccessibility, and kinetics

“…The structural changes of conjugates were detected by Fourier Transform Infrared Spectroscopy (FTIR; Figure 3A). The broad peak appeared in the range of 3500–3300 cm −1 , and was attributed to N–H and O–H stretching, (X. Liu et al., 2021). The absorption band between 1662.23 and 1535.74 cm −1 can be attributed to nitrogen–hydrogen bond bending and carbon and nitrogen stretching vibration coupling.…”