Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode.

Yulin FengXuejia FengShuchang LiuHuijuan Zhang Jing Wang

Published in: Journal of the science of food and agriculture (2022)

The results demonstrated that the selected phenolic acids could interact with gluten protein via covalent cross-linking as well as by hydrogen bonding, thereby changing the structure of the gluten protein. This exploration is expected to provide theoretical support for the development and utilization of whole-grain foods. © 2022 Society of Chemical Industry.

Keyphrases

protein protein
small molecule
celiac disease
irritable bowel syndrome
binding protein
transcription factor