Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins

This study was conducted with an aim to determine the interactions of pure phenolic compounds (gallic acid, ferulic acid, chlorogenic acid, quercetin, apigenin, and catechin) and phenolics from plant extracts (green tea and green coffee) with protein fractions of white bean (albumins and globulins)....

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Bibliographic Details
Main Authors:	Łukasz Sęczyk, Michał Świeca, Ireneusz Kapusta, Urszula Gawlik-Dziki
Format:	Article
Language:	English
Published:	MDPI AG 2019-01-01
Series:	Molecules
Subjects:	phenolic compounds food proteins interactions protein–phenolic complexes physicochemical properties white bean albumins globulins
Online Access:	https://www.mdpi.com/1420-3049/24/3/408

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