Effect of pH and Salts on the Binding of Ring‐Substituted Phenol Derivatives to the Corn Protein Zein, Studied by Thin‐Layer Chromatography

Abstract

The interaction of seven ring‐substituted phenol derivatives with the corn protein zein was studied by reversed‐phase thin‐layer chromatography (RP‐TLC) carried out on zein‐impregnated cellulose layers, and the effect of pH and salts on the strength and selectivity of the interaction was determined and elucidated by using spectral mapping techniques (SPM) and stepwise regression analysis (SRA). The binding of each phenol derivative to zein has been demonstrated. Calculations proved that the electron withdrawing capacity of substituents and the molecular hydrophobicity of phenol derivatives exert the highest influence on the phenol–zein binding indicating the mixed character of the interaction.