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KMID : 1007520020110010001
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Food Science and Biotechnology
2002 Volume.11 No. 1 p.1 ~ p.3
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Changes Induced in Properties of Food Proteins by Apigenin and Quercetin
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Kroll, Ju¨rgen
Rawel, Harshadrai M./Czajka, Do¨rte B.
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Abstract
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Selected food proteins (myoglobin and soy glycinin) were caused to react with flavonoids (apigenin and quercetin) to estimate the influence of the number and the position of hydroxy substituents. The protein derivatives formed have been characterized in terms of their properties where they showed changes in the content of free amino groups, tryptophan, and thiol groups. The myoglobin derivatives have also been characterized in terms of their solubility at different pH-values to document the influence on the functional properties. The influence of myoglobin derivatization on the in vitro digestibility with trypsin was also demonstrated, with the digestion of the derivatized myoglobin being favored.
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