Significance of phenol-protein interactions in modifying the antioxidant capacity of peas.

摘要: The aim of this study is to evaluate the contribution phenol-protein interaction (PPI) and its binding activity in strengthening antioxidant capacity peas after immersion with five phenolics under different heating conditions. results showed that hydroxycinnamic acids (ferulic acid, coumaric or caffeic acid) are better than hydroxybenzoic acid (gallic increasing superoxide dismutase (SOD) heat stability. In addition, higher temperature, more evident was enhancement. DPPH scavenging reducing power same tendency. Further kinetic analysis proved SOD best stability largest activation energy during heating. Moreover, further estimated through complex purification calculation capacity. Coumaric most efficient phenolic compound highest pea protein. These indicated compounds might enhance interaction.