Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate-Reference-Cited by-同舟云学术

Effect of pyrogallic acid (1,2,3-benzenetriol) polyphenol-protein covalent conjugation reaction degree on structure and antioxidant properties of pumpkin (Cucurbita sp.) seed protein isolate

Published:2019-07 Issue: Volume:109 Page:443-449
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Chen,Wang Bingyi^ORCID,Wang Jianming^ORCID,Xia Shuang,Wu Yonggang

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins;Arroyo-Maya;Food Chemistry,2016

2. Investigation on solubility , interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate;Bu;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

3. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Chung;Journal of Dairy Science,1983

4. Electrophoresis : Proteins ☆, Encyclopedia of analytical science;Kašicˇka,2018

5. A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution;Liu;Food Hydrocolloids,2017

Cited by 77 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dual decoration of quinoa protein isolate by different dietary polyphenols with covalent and noncovalent approaches: Structure characterization, conformational changes and functional properties;Food Hydrocolloids;2024-11

2. Casein phosphopeptide interferes the interactions between ferritin and ion irons;Food Chemistry;2024-10

3. Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism;Food Chemistry;2024-09

4. Covalent conjugate of pea protein induced by cyanidin-3-O-glucoside quinone: The structural formation and functional properties;Food Hydrocolloids;2024-08

5. Plum protein isolate‐caffeic acid conjugate as bioactive emulsifier: functional properties and bioavailability;International Journal of Food Science & Technology;2024-07-22