Covalent conjugation of Inca peanut albumin and polyphenols with different phenolic hydroxyl numbers through laccase catalysis to improve functional properties.

Yongqing WuYanxin LiHonglang LiuPan LiBing Du Xin-An Xie Lu Li

Published in: Journal of the science of food and agriculture (2024)

These data suggest that the higher the number of polyphenol hydroxyl groups, the higher the degree of IPA-polyphenol conjugation; additionally, enzymatic crosslinking can significantly improve the functional properties of IPA. © 2024 Society of Chemical Industry.

Keyphrases

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