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Identification of Post-translational Modifications of Plant Protein Complexes
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Plant protein-quercetin complexation in food product development.

Keke Xiao1, Reza Farahmandfar2, Wing-Fu Lai1

  • 1School of Food Science and Nutrition, University of Leeds, Leeds, UK.

Food Research International (Ottawa, Ont.)
|January 29, 2026
PubMed
Summary

Sustainable food ingredients rely on plant protein and quercetin interactions. Advanced processing technologies enhance these interactions, improving functionality and enabling next-generation functional foods.

Keywords:
Functional enhancementPlant proteinProtein modificationProtein-quercetin interactionQuercetin

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Area of Science:

  • Food Science and Technology
  • Biochemistry
  • Sustainable Food Systems

Background:

  • Growing demand for sustainable food ingredients drives research into plant protein modification.
  • Plant protein-quercetin interactions, via covalent and non-covalent bonds, are key to protein functionality in food.
  • Understanding processing technologies is vital for optimizing these interactions in food matrices.

Purpose of the Study:

  • To review food processing technologies that enhance plant protein-quercetin interactions.
  • To focus on molecular mechanisms and functional improvements in food systems.
  • To evaluate applications in functional food development.

Main Methods:

  • Analysis of pH-dependent binding mechanisms and structure-function relationships.
  • Examination of processing strategies: self-assembly, physical treatments, chemical modifications, and polysaccharide incorporation.
  • Evaluation of how these interactions influence final product properties.

Main Results:

  • Plant protein-quercetin interactions are pH-dependent, affecting protein structure and properties.
  • Protein source molecular architecture influences interaction effectiveness.
  • Physical treatments improve binding site accessibility; chemical modifications control specificity; polysaccharides enhance stability.

Conclusions:

  • Targeted modifications can be designed based on structure-function relationships.
  • Advanced processing technologies offer complementary effects for optimizing interactions.
  • Insights support the development of next-generation functional foods through optimized processing.