GIDALARIN YAPISINDAKİ FENOLİK BİLEŞİKLERİN VE PROTEİNLERİN İNTERAKSİYON MEKANİZMALARI VE İNTERAKSİYONA ETKİ EDEN FAKTÖRLER

Abstract

Fenolik bileşikler ve gıda proteinlerinin kovalent olmayan ve kovalent ilişkileri, polifenolce zengin gıdaürünlerinin kalitesini etkileyen en temel iki faktördür. Bu derlemeyle, proteinler ve fenolik bileşiklerarasındaki ilişkilerin biyokimyasal temelleri ve dolayısıyla polifenolce zengin gıda ve içeceklerin duyusalve besleyici kalitelerinin açıklanması amaçlanmaktadır. Ayrıca, gıda örneklerindeki bu interaksiyonlar ile,gıdaların fonksiyonel sonuçlarının daha iyi anlaşılması sağlanmaktadır. Mevcut çalışmalar, interaksiyonlarsonucunda proteinlerin ikincil ve üçüncül yapısının değiştiğini, proteinlerin çözülebilirliğinin azaldığını,ancak termal stabilitenin geliştiğini göstermektedir. Ayrıca, bazı amino asitlerin miktarı ve proteinsindirilebilirliğinin azaldığı ve fenolik bileşiklerin antioksidan kapasitesinin azalttığını göstermektedir.Polifenol yapısı ve tipi, protein tipi ve konsantrasyonu, polifenollerin konsantrasyonu, sıcaklık ve pH,interaksiyonları etkileyen parametrelerdir. Bu derlemede, fenolik bileşik ve gıda proteinlerindeki temeletkileşimler incelenmiş ve temel bulgular özetlenmiştir

Keywords

• Protein, fenolik bileşik, interaksiyon, kovalent, kovalent olmayan

INTERACTION MECHANISMS and EFFECT of PARAMETERS to THESE INTERACTIONS of PHENOLIC COMPOUNDS and PROTEINS in FOOD

Abstract

Non-covalent and covalent associations of phenolic compounds with food protein are two of the mostfundamental factors affecting the quality of phenol-rich food products. This review describes thebiochemical bases of associations between phenolic compounds and proteins, therefore it will help tounderstand organoleptic and nutritional qualities of phenol-rich foods and drinks. It will also allow abetter understanding of the functional consequences of these interactions on food samples. Recentstudies showed that while secondary and tertiary structures of the proteins were changed, solubility ofthe protein was decreased, however its thermal stability can be improved. Moreover, the amount of someamino acids and protein digestibility were reduced and proteins significantly decrease the antioxidantcapacity in general. The effects of factors such as phenolic compound structure and type, protein typeand concentration, concentration of phenolic compounds, temperature, and pH are discussed. In thisreview, the interactions of phenolic compounds and protein are investigated and basic findings aresummarized

Keywords

• Protein, phenolic compounds, interaction, covalent, non-covalent

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