Estimation of important binding sites in compounds that interact with proteins

Tachibana, Kouhei; Fukazawa, Aoi; Nishide, Ryo; Ohkawa, Takenao

doi:10.1016/j.compbiolchem.2021.107511

Cited by 2 publications

(2 citation statements)

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“…33 Proteins that have structurally comparable binding sites are more predisposed to bind to similar incoming ligands. 34 The multiple functional areas of the proteins offer numerous available binding sites for a diverse range of molecular interactions differing in nature and strength (Table 1).…”

Section: Plant Protein's Physico-chemical Featuresmentioning

confidence: 99%

“…Additionally, the number of these specific sites is limited, and consequently, these sites can be readily saturated when flavour substances bind 33 . Proteins that have structurally comparable binding sites are more predisposed to bind to similar incoming ligands 34 . The multiple functional areas of the proteins offer numerous available binding sites for a diverse range of molecular interactions differing in nature and strength (Table 1).…”

Section: Chemical and Physical Features Of Both Proteins And Flavours...mentioning

confidence: 99%

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Flavour them up! Exploring the challenges of flavoured plant‐based foods

Pérez

Oliviero

Fogliano

et al. 2023

Flavour & Fragrance J

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In recent years, plant-based foods are slowly replacing animalderived food products as consumers are progressively switching to a more vegetable-based diet. 1,2 Especially pulses are gaining importance and are more and more employed in innovative food products, for example vegan and vegetarian food alternatives, thanks to their rich nutritional profile and suitable techno-functional properties.However, their sensorial appreciation remains a major challenge due to the presence of off-notes. 3 Flavour science has long been an enigma, where flavour researchers have investigated multiple pathways to reduce, improve and mask these off-notes, by adding desirable aroma compounds. Aroma compounds are known to interact with the constituents of the food matrix such as the carbohydrates, lipids and proteins either through non-specifically partitioning into one of the phases, or via specific molecular interactions. [4][5][6] Evidence-based understanding of the binding phenomena underlines the key role of both food proteins and flavour compounds. In

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Section: Plant Protein's Physico-chemical Featuresmentioning

confidence: 99%

Section: Chemical and Physical Features Of Both Proteins And Flavours...mentioning

confidence: 99%