Interactions of glycinin with plant phenols--influence on chemical properties and proteolytic degradation of the proteins.
Soya glycinin was derivatized with different phenolic substances (caffeic-, chlorogenic-, gallic acid and quercetin). The protein derivatives formed have been characterized in terms of their properties where they showed changes in the content of free epsilon-amino groups, tryptophan and thiol groups. The derivatives have also been characterized in terms of their solubility at different pH-values to document the influence on the functional properties. Another objective of this paper was to demonstrate the influence on the digestibility of the proteins with one of the main enzymes of the gastro-intestinal tract (pancreatin) on the basis of in vitro experiments after derivatization with phenolic substances. The enzymatic digestion of the derivatized proteins was promoted.
Kroll
J
J
Universität Potsdam, Institut für Ernährungswissenschaft, Arthur-Scheunert-Allee 114-116, D-14558 Bergholz-Rehbrücke, Germany. jkroll@rz.uni-potsdam.de
Rawel
H M
HM
Rohn
S
S
Czajka
D
D
D004063:Digestion; D004064:Digestive System / Q000201:enzymology; D005916:Globulins / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D010194:Pancreatin / Q000378:metabolism; D010636:Phenols / Q000737:chemistry*; D014674:Plant Proteins, Dietary / Q000737:chemistry* / Q000378:metabolism*; D012995:Solubility; D030262:Soybean Proteins / Q000737:chemistry* / Q000378:metabolism*; D013025:Glycine max
D005916:Globulins; D010636:Phenols; D014674:Plant Proteins, Dietary; D030262:Soybean Proteins; D010194:Pancreatin; C011474:glycinin