Complexation and conjugation between phenolic compounds and proteins: mechanisms, characterisation and applications as novel encapsulants
Bo Wang, Loc B. Pham, Benu Adhikari
Abstract
Food phenolic compounds (PCs) and proteins interact and react via non-covalent and covalent routes to form phenolic compound–protein (PCP) complexes and conjugates.
Topics & Concepts
Covalent bondChemistryConjugateCombinatorial chemistryOrganic chemistryMathematicsMathematical analysisProteins in Food SystemsPhytochemicals and Antioxidant ActivitiesFood Chemistry and Fat Analysis