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Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions
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.
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“Specifically, the hydroxyl groups of polyphenols could insert into the hydrophobic regions of protein molecules, disrupting the hydrogen bonding network that stabilized α‐helixes (T. Dai et al. 2019).”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as T. Dai et al. 2019
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Dai, S., Lian, Z., Qi, W., Chen, Y., Tong, X.-H., Tian, T., Lyu, B., Wang, M.-M., Wang, H., & Jiang, L.-Z. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132507 · Cited by 351
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Self-citationInhibitory mechanism of vitexin on α-glucosidase and its synergy with acarbose
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Metadata
- Authors
- Dai, T., Chen, J., McClements, D. J., Hu, P., Ye, X., Liu, C., & Li, T.
- Affiliations
- Nanchang University (CN)
- Amherst College (US)
- Corresponding author
- McClements, David Julian
- Li, Ti
- Venue
- Food & Function
- Publisher
- Royal Society of Chemistry (RSC)
- Published
- 2019
- Volume
- 10
- Issue
- 2
- Pages
- 765-774
- ISSN
- 2042-6496 (ISSN-L)
- 2042-650X
- OpenAlex
- W2912138721
- Cited by
- 252
- References
- 0
- Citations by year
- 2026: 22 · 2025: 34 · 2024: 41 · 2023: 48 · 2022: 38 · 2021: 41 · 2020: 23 · 2019: 5
- FWCI
- 20.64
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food & Function (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Natural Science Foundation of China (31460394, 31760441)
- National Institute of Food and Agriculture (MAS00491)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Interaction Studies and Fluorescence Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
- Keywords
- rice glutelin, procyanidin B2, protein-polyphenol interactions, antioxidant capacity, protein secondary structure, protein hydrophobicity, emulsion stability, hydrophobic interactions, molecular docking, functional foods, plant proteins, polyphenols
- MeSH terms
- Antioxidants, Catechin, Computer Simulation, Glutens, Models, Chemical, Models, Molecular, Protein Conformation, Oryza, Spectrophotometry, Ultraviolet, Proanthocyanidins, Biflavonoids, Polyphenols
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