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Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts
Abstract
Covalent modification of flaxseed protein isolate by phenolic compounds including flaxseed polyphenols, ferulic acid, and hydroxytyrosol was studied under alkaline condition and in the presence of oxygen. The structure and function of the adducts was evaluated. The extent of covalent reaction and the physicochemical characteristics of flaxseed protein isolate-phenolic adducts were found to depend on the structure of the phenolic compounds. The decrease in free amino, thiol and tryptophan groups and increase in molecular weight were different. Crosslinks were found in flaxseed protein isolate-hydroxytyrosol adducts while ferulic acid and flaxseed polyphenols were unable to crosslink flaxseed proteins. The thermal stability and antioxidative capacity of the adducts were higher than those of flaxseed protein isolate. The structural conformation and hydrophobicity of the adducts were also found to depend on the nature of phenolic compounds. These adducts can be used in food formulations as natural antioxidants, emulsifiers and encapsulating shell materials.
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Cited by
Zhang, Q., Cheng, Z., Wang, Y., & Fu, L. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1803199 · Cited by 339
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Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte‐Junior, C. A., Gonzalez‐Aguilar, G. A., Ou, J., Bai, W., Zamarioli, C. M., et al. (2021) · Food Frontiers · doi:10.1002/fft2.65 · Cited by 323
Liu, X., Song, Q., Li, X., Chen, Y., Liu, C., Zhu, X., Liu, J., Granato, D., Wang, Y., & Huang, J. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130071 · Cited by 308
Guo, Y., Bao, Y.-H., Sun, K.-F., Chang, C., & Liu, W.-F. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106293 · Cited by 223
Buckwheat protein covalent complexes: Formation, biological activities, and advances in processing
Lin, M., Chen, S., Dong, G., Kan, J., Wu, D., Liu, J., Cui, Z., Fu, C., Kong, Y., & Wu, Q. (2025) · Food Innovation and Advances · doi:10.48130/fia-0025-0014 · Cited by 9
Metadata
- Authors
- Pham, L. B., Wang, B., Zisu, B., & Adhikari, B.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2019-09
- Volume
- 293
- Pages
- 463-471
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2943140048
- Cited by
- 165
- References
- 0
- FWCI
- 10.56
- Type
- journal article
- Language
- en
- Open access
- closed
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- Pham, L. B., Wang, B., Zisu, B., & Adhikari, B. (2019). Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts. Food Chemistry. https://doi.org/10.1016/j.foodchem.2019.04.123
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