| Issue |
BIO Web Conf.
Volume 55, 2022
5th International Conference on Frontiers of Biological Sciences and Engineering (FBSE 2022)
|
|
|---|---|---|
| Article Number | 01025 | |
| Number of page(s) | 10 | |
| DOI | https://doi.org/10.1051/bioconf/20225501025 | |
| Published online | 21 November 2022 | |
The influence of intrinsic and extrinsic factors on protein-polyphenol interactions in dairy systems
School of University College Cork, Ireland
The application of polyphenols in dairy products is becoming more widespread due to the rich protein content of dairy products reacting with polyphenols. Many studies have pointed to the positive effects of polyphenol-protein binding on dairy products. This article illustrated the mechanisms of how polyphenols react with proteins. The effects of the combination of the polyphenols and protein were described in terms of intrinsic and extrinsic factors, as well as the effects on food properties. Moreover, specific examples of the use of polyphenols in dairy products will also be proposed. Importantly, based on the reported findings, future processes that exploit and develop this interaction can be considered to enable the targeting of polyphenols and proteins in dairy products to secure a range of industrial benefits.
Key words: Protein / polyphenols / protein-polyphenol interaction
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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