title: Interactions between plant proteins/enzymes and other food components, and their effects on food quality.
abstract: Plant proteins are the main sources of dietary protein for humans, especially for vegetarians. There are a variety of components with different properties coexisting in foodstuffs, so the interactions between these components are inevitable to occur, thereby affecting food quality. Among these interactions, the interplay between plant proteins/enzymes from fruits and vegetables, cereals, and legumes and other molecules plays an important role in food quality, which recently has gained a particular scientific interest. Such interactions not only affect the appearances of fruits and vegetables and the functionality of cereal products but also the nutritive properties of plant foods. Non-covalent forces, such as hydrogen bond, hydrophobic interaction, electrostatic interaction, and van der Waals forces, are mainly responsible for these interactions. Future outlook is highlighted with aim to suggest a research line to be followed in further studies.
authors.affiliation: a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.|b Key Laboratory of Functional Dairy, Ministry of Education , Beijing , China.
authors.forename: Chenyan
authors.initials: C
authors.lastname: Lv
authors.affiliation: a Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.|c School of Laboratory Medicine, Hubei University of Chinese Medicine , Wuhan , China.
authors.forename: Guanghua
authors.initials: G
authors.lastname: Zhao
authors.affiliation: c School of Laboratory Medicine, Hubei University of Chinese Medicine , Wuhan , China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Ning
mesh_terms: D004156:Catechol Oxidase / Q000737:chemistry; D002523:Edible Grain / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry; D005293:Ferritins / Q000737:chemistry; D005511:Food Handling; D063427:Food Quality; D005638:Fruit / Q000737:chemistry; D005983:Glutens / Q000737:chemistry; D006368:Helianthus / Q000737:chemistry; D010544:Peroxidases / Q000737:chemistry; D010650:Phenylalanine Ammonia-Lyase / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*; D011096:Polygalacturonase / Q000737:chemistry; D011487:Protein Conformation; D012639:Seeds / Q000737:chemistry; D045868:Sorghum / Q000737:chemistry; D030262:Soybean Proteins / Q000737:chemistry; D014675:Vegetables / Q000737:chemistry
chemical_list: D010940:Plant Proteins; D030262:Soybean Proteins; D005983:Glutens; D005293:Ferritins; D004156:Catechol Oxidase; D010544:Peroxidases; D011096:Polygalacturonase; D010650:Phenylalanine Ammonia-Lyase
keywords: Interactions; binding; enzymes; food quality; plant protein