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Updated: Jul 8, 2026
07:07
Evaluation of Protein–Protein Interactions using an On-Membrane Digestion Technique
Published on: July 19, 2019
Digestion of protein-phenolic complex: interactions, matrix effects and digestibility
Deniz Günal-Köroğlu1, Gulay Ozkan2, Senem Kamiloglu3
1Department of Food Engineering, Faculty of Engineering, Sakarya University, Serdivan, Türkiye.
Critical Reviews in Food Science and Nutrition
|July 7, 2026
Summary
Protein-phenolic interactions influence how digestible proteins are and how well antioxidants are absorbed. Food matrix structure significantly impacts these effects, affecting nutrient delivery and functional food design.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Biomolecular Interactions
Background:
- Phenolic compounds interact with proteins via covalent and non-covalent bonds.
- These interactions alter protein structure, affecting digestibility and phenolic bioavailability.
- Food matrix complexity significantly modifies these interactions.
Purpose of the Study:
- To review protein-phenolic interactions and their impact on protein digestibility, phenolic bioavailability, and antioxidant delivery.
- To explore how different food matrices influence these interactions.
- To provide insights for designing functional foods.
Main Methods:
- Literature review of protein-phenolic interactions.
- Analysis of effects on enzymatic hydrolysis and phenolic stability.
- Examination of matrix-dependent effects in liquid, semi-solid, and solid systems.
Main Results:
- Interactions can cause conformational changes, aggregation, or shielding, impacting hydrolysis and stability.
- Liquid matrices allow dynamic interactions, potentially enhancing phenolic stability.
- Solid matrices restrict enzyme access, influencing release kinetics and antioxidant activity.
Conclusions:
- Matrix structure, phenolic properties, and protein type dictate the outcome of protein-phenolic interactions.
- Understanding these factors is crucial for optimizing nutritional and antioxidant properties in functional foods.
- Tailoring interactions can improve both protein digestion and antioxidant delivery.
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