Phenolic-Protein Interaction: Effects on Functional Properties of Phenolics and Advantages on Delivery of Phenolics

Phenolic-Protein Interaction: Effects on Functional Properties of Phenolics and Advantages on Delivery of Phenolics

Gokce Altin

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Eda Nur Ayar

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Beraat Ozcelik

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Istanbul Technical University

Phenolic-Protein Interaction: Effects on Functional Properties of Phenolics and Advantages on Delivery of Phenolics

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Abstract

The interaction between phenolics and proteins is one of the most research areas in food, pharmaceutical, and cosmetic fields since these interactions affect the functional properties of proteins and phenolics. By using this phenomena, organoleptic properties of phenolic compounds can be engineered, foaming and gelling properties of proteins can be increased, and also novel delivery platforms for phenolics can be designed. During the construction of phenolic-protein interaction, both covalent and non-covalent bonds occur. Formation of these bonds depends on the type of phenolic compounds and protein and also environmental conditions such as pH, temperature and ionic strengths. Understanding the exact mechanism behind these interactions are leading to generate tunable food, drug, and cosmetic products.

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The authors declare no conflict of interest.

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How to Cite This Article

Gokce Altin. 2019. \u201cPhenolic-Protein Interaction: Effects on Functional Properties of Phenolics and Advantages on Delivery of Phenolics\u201d. Global Journal of Medical Research - L: Nutrition GJMR-L Volume 19 (GJMR Volume 19 Issue L1).

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GJMR Volume 19 Issue L1

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Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

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GJMR-L Classification NLMC Code: QU 55

Submission ReceivedDecember 9, 2018
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Accepted January 2, 2019
Published January 15, 2019

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