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Deciphering the interaction mechanism and binding mode between chickpea protein isolate and flavonoids based on

Yuan Meng1, Zihao Wei1, Changhu Xue2

  • 1College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.

Food Chemistry
|July 16, 2023
PubMed
Summary

Chickpea protein isolate (CPI) interacts with flavonoids, with puerarin showing the highest affinity. This interaction alters CPI structure and is driven by hydrogen bonding and van der Waals forces, offering insights into food ingredient interactions.

Keywords:
3D-QSARChickpea protein isolateFlavonoidsInteraction mechanismMolecular dockingMolecular dynamics simulation

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