Impact of covalent binding with p-coumaric acid on pea protein's structural and functional properties
Xuxiao Gong, Hyuk Choi, Yaqi Zhao, Qinchun Rao, Leqi Cui · 2024
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Description
Xuxiao Gong, Hyuk Choi, Yaqi Zhao, Qinchun Rao, and Leqi Cui chemically bond a plant acid to pea protein in a paper from 2024. Pea protein is popular but limited by modest solubility and emulsifying power. Covalent binding with p-coumaric acid reshaped the protein's structure. Helix and coil shares rose while turns fell, and particle size shrank. Soluble clumps formed through water-shy interactions as more acid attached.
The modified protein dissolved and emulsified better across acidity levels. Foaming, however, weakened, and foam lasted less long. Heat behavior shifted too, suggesting unfolding and new bonds. The authors see food uses where emulsions matter more than foams. The trade-offs are mapped for product designers.
Catalog record
| CREATOR | Xuxiao Gong, Hyuk Choi, Yaqi Zhao, Qinchun Rao, Leqi Cui |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 24 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |