Protein–phenolic interactions as a factor affecting the physicochemical properties of white bean proteins

Molecules

Volumn 24, Issue 3, 2019, Pages

  S eczyk, Lukasz ^a   Swieca, Michał ^a   Kapusta, Ireneusz ^b   Gawlik Dziki, Urszula ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b UNIVERSITY OF RZESZÓW   (Poland)

Author keywords

Albumins; Food proteins; Globulins; Interactions; Phenolic compounds; Physicochemical properties; Protein phenolic complexes; White bean

Indexed keywords

PHENOL DERIVATIVE; PLANT EXTRACT; PLANT PROTEIN; PROTEIN BINDING;

CHEMISTRY; COFFEE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; OSMOLARITY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; TEA; VICIA FABA;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COFFEE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; PHENOLS; PLANT EXTRACTS; PLANT PROTEINS; PROTEIN BINDING; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TEA; VICIA FABA;

EID: 85060535601     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules24030408     Document Type: Article

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