title: Interactions of β-Conglycinin (7S) with Different Phenolic Acids-Impact on Structural Characteristics and Proteolytic Degradation of Proteins.
abstract: 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. In this report, we investigated the interaction between phenolic acids and soy protein 7S and observed an interaction between each of these phenolic acids and soy protein 7S, which was carried out by binding. Further analysis revealed that the binding activity of the phenolic acids was structure dependent. Here, the binding affinity of CA and GA towards 7S was found to be stronger than that of PCA, because CA and GA have one more hydroxyl group. Interestingly, the binding of phenolic acids with soy protein 7S did not affect protein digestion by pepsin and trypsin. These findings aid our understanding of the relationship between different phenolic acids and proteins in complex food systems.
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. ganjing@cau.edu.cn.
authors.forename: Jing
authors.initials: J
authors.lastname: Gan
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. haochen@cau.edu.cn.
authors.forename: Hao
authors.initials: H
authors.lastname: Chen
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. liujiyuan@cau.edu.cn.
authors.forename: Jiyuan
authors.initials: J
authors.lastname: Liu
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. wangyq@cau.edu.cn.
authors.forename: Yongquan
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Japan International Research Center for Agricultural Sciences, Enzyme Laboratory, Tsukuba 305-8686, Japan. stnirasa@affrc.go.jp.
authors.forename: Satoru
authors.initials: S
authors.lastname: Nirasawa
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. chengyq@cau.edu.cn.
authors.forename: Yongqiang
authors.initials: Y
authors.lastname: Cheng
mesh_terms: D052179:Antigens, Plant / Q000737:chemistry / Q000378:metabolism*; D002109:Caffeic Acids / Q000737:chemistry; D002726:Chlorogenic Acid / Q000737:chemistry; D002942:Circular Dichroism; D000067493:Dynamic Light Scattering; D004591:Electrophoresis, Polyacrylamide Gel; D005707:Gallic Acid / Q000737:chemistry; D005916:Globulins / Q000737:chemistry / Q000378:metabolism*; D062385:Hydroxybenzoates / Q000737:chemistry*; D059748:Proteolysis; D055314:Seed Storage Proteins / Q000737:chemistry / Q000378:metabolism*; D030262:Soybean Proteins / Q000737:chemistry / Q000378:metabolism*; D013025:Glycine max / Q000378:metabolism; D013050:Spectrometry, Fluorescence
chemical_list: D052179:Antigens, Plant; D002109:Caffeic Acids; D005916:Globulins; D062385:Hydroxybenzoates; D055314:Seed Storage Proteins; D030262:Soybean Proteins; C013894:beta-conglycinin protein, Glycine max; D002726:Chlorogenic Acid; D005707:Gallic Acid; C017616:phenolic acid; C040048:caffeic acid
keywords: 7S; caffeic acid; chlorogenic acid; gallic acid; interaction; p-coumalic acid; β-Conglycinin