Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions-Reference-Cited by-同舟云学术

Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions

Published:2019 Issue:2 Volume:10 Page:765-774
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Dai Taotao¹²³⁴,Chen Jun¹²³⁴,McClements David Julian⁵⁶⁷⁸^ORCID,Hu Peng¹²³⁴,Ye Xiaoqin¹²³⁴,Liu Chengmei¹²³⁴,Li Ti¹²³⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Nanchang University

3. Nanchang 330047

4. China

5. Department of Food Science

6. University of Massachusetts

7. Amherst

8. USA

Abstract

Rice glutelin and procyanidins are often used in functional foods as sources of plant-based proteins and polyphenols, respectively, but little is currently known about the interactions between them.

Funder

National Natural Science Foundation of China

National Institute of Food and Agriculture

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO02246A

Reference42 articles.

1. Mechanistic insights into anticancer properties of oligomeric proanthocyanidins from grape seeds in colorectal cancer

2. Procyanidins: a comprehensive review encompassing structure elucidation via mass spectrometry

3. Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

4. A combination of curcumin and oligomeric proanthocyanidins offer superior anti-tumorigenic properties in colorectal cancer

5. Grape seed proanthocyanidins prevent irradiation-induced differentiation of human lung fibroblasts by ameliorating mitochondrial dysfunction

Cited by 180 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. Improvement of rice protein functionality by electro-activation technology: Modulation of molecular and physicochemical properties;Food Hydrocolloids;2025-02

2. Soy protein isolate ameliorate gel properties by regulating the non-covalent interaction between epigallocatechin-3-gallate and myofibrillar protein;Food Chemistry;2024-12

3. Co-encapsulation of vitamin E and quercetin by soybean lipophilic proteins based on pH-shifting and ultrasonication: Focus on interaction mechanisms, structural and physicochemical properties;Food Chemistry;2024-12

4. Investigating the effect of whey protein isolate:proanthocyanidin complex ratio on the stability and antioxidant capacity of Pickering emulsions;International Journal of Biological Macromolecules;2024-11

5. Covalent binding of β-Lactoglobulin and rosmarinic acid by alkaline and free-radical treatment: Improved thermal stability and antioxidant capability;Food Bioscience;2024-10