Impact of non-covalent bound polyphenols on conformational, functional properties and in vitro digestibility of pea protein

[Display omitted] •Interaction mechanism between PPI and three polyphenols was investigated.•EGCG, CA and RES induced conformational changes in the PPI structure.•Non-covalent binding of PPI with polyphenols improved its functional properties.•Polyphenols changed the in vitro digestive properties of...

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Veröffentlicht in:	Food chemistry 2022-07, Vol.383, p.132623-132623, Article 132623
Hauptverfasser:	Hao, Linlin, Sun, Jinwei, Pei, Mengqi, Zhang, Guofang, Li, Chun, Li, Chunmei, Ma, Xinkai, He, Sixuan, Liu, Libo
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Catechin - chemistry Chlorogenic Acid Epigallocatechin-3-gallate Interaction Pea protein isolate Pea Proteins Polyphenols - chemistry Resveratrol
Online-Zugang:	Volltext
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