A Review of Polyphenol and Whey Protein-based Conjugates

Tazeddinova D. Toshev A.D. Abylgazinova A. Rahman M.R. Matin M.M. Bakri M.K.B. Ayan O.
2022 North Carolina State University

BioResources
2022 #17 Issue 4 1 - 34 pp.

Proteins act as a primary food component obtained from different food sources. In contrast, polyphenols are metabolites and are abundantly present in plants, so their combination plays a crucial role in defining the functional properties of a food product. In the current review, the protein-polyphenol interactions have been briefly reviewed, along with the changes that occur because of their interaction. The mechanisms and the factors affecting the functionalities of the protein-polyphenol conjugates, e.g., the solubility, antioxidant, and gelling properties, have also been briefly reviewed. In addition, the interaction of polyphenols with whey proteins was been reviewed with various applications within the food industry, e.g., emulsifiers, foaming agents, and antioxidants. To end the review, future challenges were also highlighted.

Conjugates , Functional properties , Interactions , Polyphenols , Protein , Whey protein

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Department of Technology and Catering Organization, South Ural State University, Chelyabinsk, 454080, Russian Federation
Zhangir Khan Agrarian Technical University, Uralsk, Kazakhstan
Faculty of Engineering, Universiti Malaysia Sarawak, Jalan Datuk Mohammad Musa, Sarawak, Kota Samarahan, Malaysia
Composite Materials and Engineering Centre, Department of Civil and Environmental Engineering, Washington State University, Pullman, 99164, WA, United States
Department of Chemistry, University of Chittagong, Bangladesh
Zhangir Khan West Kazakhstan Agrarian-Technical University, Uralsk, Kazakhstan

Department of Technology and Catering Organization
Zhangir Khan Agrarian Technical University
Faculty of Engineering
Composite Materials and Engineering Centre
Department of Chemistry
Zhangir Khan West Kazakhstan Agrarian-Technical University

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