Interactions of different phenolic acids and flavonoids with soy proteins.

  title={Interactions of different phenolic acids and flavonoids with soy proteins.},
  author={Harshadrai M Rawel and D{\"o}rte Czajka and Sascha Rohn and Juergen Kroll},
  journal={International journal of biological macromolecules},
  volume={30 3-4},
Soy glycinin (SG) and soy trypsin inhibitor (STI) were derivatized by chlorogenic- and caffeic acid (cinnamic acids, C(6)-C(3) structure), and by gallic acid representing hydroxybenzoic acids (C(6)-C(1) structure). Further, the flavonoids, flavone, apigenin, kaempferol, quercetin and myricetin (C(6)-C(3)-C(6) structure) were also caused to react with soy proteins to estimate the influence of the number and the position of hydroxy substituents. The derivatization caused a reduction of lysine… CONTINUE READING


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