Effect of different oligomerisation assemblies of γ-conglutin on its interaction behaviour with vitexin.

The obtained data show precisely how the environmental conditions might directly influence the phenolic compounds-proteins complex formation. This knowledge is essential for the preparation of food products containing γ-conglutin. We also believes that the described results will contribute to a better understanding of the detailed fate of this unique health-promoting lupin seed protein after its intake. This article is protected by copyright. All rights reserved.