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Protein-polyphenol interactions in plant-based systems: Mechanisms, structure-function relationships, and nutritional
Zahra Batool1, Sulaiman Ahmed2, Gan Hu3
1Department of Pharmacy, Institutes for Systems Genetics, Frontiers Science Center for Disease-related Molecular Network, West China Hospital, Sichuan University, Chengdu 610041, China.
Abstract:
Protein-polyphenol interactions are increasingly recognized as key modulators of the functional and nutritional performance of plant-based foods, yet their behavior within plant protein systems remains insufficiently understood. Due to structural heterogeneity, limited solubility, and matrix complexity, plant proteins exhibit interaction patterns with polyphenols that differ fundamentally from those of animal proteins. This review synthesizes recent advances in the molecular mechanisms governing protein-polyphenol interactions in plant-based protein systems, encompassing both non-covalent and covalent associations. We examined how these interactions modify protein conformation, aggregation, and interfacial properties, thereby influencing techno-functional behaviors such as solubility, emulsification, foaming, and gelation. Nutritional consequences are evaluated with emphasis on digestibility, protein and polyphenol bioaccessibility, and potential trade-offs between functional enhancement and nutrient availability. Key intrinsic and extrinsic factors that modulate these outcomes in real food matrices are also discussed. Overall, this review provides a mechanistic framework for the rational design of high-performance and sustainable plant-based foods.
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