Nature of hydroxycinnamate-protein interactions

Abstract

In the context of this review the type and nature of possible interactions between hydroxycinnamates and proteins are discussed. These interactions can be classified in two sub-groups: non-covalent and covalent interactions. A short introduction is given on different sites of possible interactions. The first part of the article then focuses mainly on such reactions of phenolic substances with proteins and enzymes that lead to covalent bonds and thus to their derivatization respectively consequent cross-linking reactions. The corresponding postulated reaction mechanisms in the literature are also described. Effects on physicochemical, structural and techno-functional properties of the modified proteins are discussed, with consequent impact on their digestibility and subsequently on their nutritional quality. The second part incorporates the chemistry behind the (non-covalent) binding potential of the hydroxycinnamates to proteins. The different aspects of the nutritional-physiological consequences of such interactions with focus on their significance to food science and technology are presented. This review finally summarizes the development of potential new research strategies in this field.