Interactions of β-Conglycinin (7S) with Different Phenolic Acids—Impact on Structural Characteristics and Proteolytic Degradation of Proteins

Interactions of β-Conglycinin (7S) with Different Phenolic Acids—Impact on Structural Characteristics and Proteolytic Degradation of Proteins

p-Coumalic acid (PCA), caffeic acid (CA), gallic acid (GA) and chlorogenic acid (CGA) are the major phenolic acids that co-exist with soy protein components in foodstuffs. Surprisingly, there are only a handful of reports that describe their interaction with β-Conglycinin (7S), a major soy protein....

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Bibliographic Details
Main Authors: Jing Gan, Hao Chen, Jiyuan Liu, Yongquan Wang, Satoru Nirasawa, Yongqiang Cheng
Format: Article
Language:English
Published: MDPI AG 2016-10-01
Series:International Journal of Molecular Sciences
Subjects:
p-coumalic acid
caffeic acid
gallic acid
chlorogenic acid
β-Conglycinin
7S
interaction
Online Access:http://www.mdpi.com/1422-0067/17/10/1671

Internet

http://www.mdpi.com/1422-0067/17/10/1671

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