Exploration of molecular interaction between different plant proteins and 2-pentylfuran: Based on multiple spectroscopy and molecular docking.

The various conformations of the three proteins are the main reason for the difference in flavor retention of protein. Soy protein, peanut protein, and wheat protein adsorbing 2-pentylfuran rely on non-covalent forces, especially hydrophobic interactions, maintained between the protein and 2-pentylfuran. This article is protected by copyright. All rights reserved.