To broaden the utilization of soybean protein isolate (SPI), electroactivation-treated SPI (EAP) was combined with naringin (NAR) to form protein-polyphenol complexes (EAP-N), and their structural and functional properties were investigated. EA treatment induced SPI unfolding, reduced particle size, and increased absolute zeta potential. After NAR addition, relatively stable EAP-N complexes were formed. At 0.6 mg/mL NAR, the complex showed the highest solubility (77.01%). Compared with SPI, EAP-N complexes also exhibited enhanced antioxidant activity and improved interfacial properties. Molecular forces and Molecular docking revealed that the modified EAP increased the binding sites with NAR, and the interactions between them were manly non-covalent (hydrogen bonds/hydrophobic interactions). These findings indicate that EAP-N complexes have potential as functional protein-polyphenol ingredients for emulsion and foam-based food systems.
Plant protein fibrils have gained increasing attention as promising delivery carriers for hydrophobic bioactive compounds. In this study, perilla seed protein fibrils (PSPF) prepared via acid-heat induced self-assembly were used to systematically investigate the non-covalent interactions with four structurally differen...
Xiquan Li, Shaohua Chen, Guangyu Xu et al.· Food Research International· 0 citations
Macadamia protein isolate (MPI) is a promising plant-based protein but its poor emulsifying functionality limits broader applications. This study investigated the interaction mechanisms between MPI and procyanidin dimer (PA2) and their synergistic effect on the stabilization of high internal phase Pickering emulsions (...
This study investigated betacyanin stabilization from red dragon fruit peel using integrated computational and experimental approaches. HPLC identified betanin and phyllocactin as primary components. Density Functional Theory (DFT) screened molecular interactions, identifying sodium alginate (SA) and low-methoxyl pecti...
Nuttamon Artharn, R. Chanajaree, S. Puangpraphant· Food Chemistry· 1 citation
Population aging has made sarcopenia a growing concern in geriatric health. Protein–polyphenol non-covalent complexes can serve as carrier systems that improve the stability and bioactivity of natural antioxidants. This study refined the preparation parameters for the non-covalent complex of whey protein isolate (WPI)...
This study aimed to explore benzoic acid (BA) as a ligand for interaction with soy protein isolate (SPI) by molecular docking. First, BA‐incorporated SPI films were prepared by the solution casting method with different contents of BA (1% to 5% w.r.t. 7% SPI) followed by structural characterization by FTIR spectros...
Dibyankar Barik, P. Rani, P. Yadav et al.· ChemistrySelect· 0 citations
Soy protein isolate (SPI) is widely used as a plant protein ingredient. This study modified SPI by ultrasound-assisted laccase treatment (U + La; 150, 300, 450, and 600 W), evaluated its functional properties, and further analyzed the related physicochemical and structural changes. SPI treated with 300 W ultrasound and...
Jia-Xin Guo, Qing-Gang Xie, Yi-Lin Sun et al.· Food Research International· 1 citation
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