A review of polyphenol and whey protein-based conjugates

Proteins act as a primary food component obtained from different food sources. In contrast, polyphenols are metabolites and are abundantly present in plants, so their combination plays a crucial role in defining the functional properties of a food product. In the current review, the protein-polyphen...

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Bibliographic Details
Published in:Bioresources 2022-11, Vol.17 (4), p.6997-7030
Main Authors: Tazeddinova, Diana, Toshev, Abduvali Djaraovich, Abylgazinova, Aizhan, Rahman, Md. Rezaur, Matin, Md. Mahbubul, Bin Bakri, Muhammad Khusairy, Ayan, Orazov
Format: Article
Language:English
Subjects:
Amino acids
Antioxidants
Conjugates
Foaming
Foaming agents
Food industry
Food sources
functional properties
Heat
Hydrogen bonds
interactions
Metabolites
Molecular weight
Polypeptides
Polyphenols
protein
Proteins
Reviews
Sorghum
Whey
Whey protein
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Summary:Proteins act as a primary food component obtained from different food sources. In contrast, polyphenols are metabolites and are abundantly present in plants, so their combination plays a crucial role in defining the functional properties of a food product. In the current review, the protein-polyphenol interactions have been briefly reviewed, along with the changes that occur because of their interaction. The mechanisms and the factors affecting the functionalities of the protein-polyphenol conjugates, e.g., the solubility, antioxidant, and gelling properties, have also been briefly reviewed. In addition, the interaction of polyphenols with whey proteins was been reviewed with various applications within the food industry, e.g., emulsifiers, foaming agents, and antioxidants. To end the review, future challenges were also highlighted.
ISSN:1930-2126
1930-2126
DOI:10.15376/biores.17.4.Tazeddinova1