Protein-Phenolic Interactions and Functional Applications

Protein–phenolic interactions encompass a diverse array of molecular associations between food-derived proteins and plant secondary metabolites known as polyphenols. These interactions may proceed via covalent linkages, often involving reactive quinone intermediates and nucleophilic amino acid side chains, or through an array of non-covalent forces such as hydrogen bonding, hydrophobic interactions and electrostatic attraction. The resulting complexes exhibit altered protein conformation, surface hydrophobicity and solubility, which in turn modulate functional properties including emulsification, gelation and film formation. Concurrently, the antioxidant and antimicrobial activities of bound phenolics can be retained or enhanced, offering routes to stabilise lipid-rich systems, control digestion kinetics and deliver bioactive compounds in nutraceutical formulations. Advances in design of protein–phenolic conjugates have enabled tailored colloidal ingredients for food, packaging and biomedical applications, underpinning efforts to improve nutritional quality, extend shelf life and develop sustainable plant-based materials. Integration of experimental characterisation with computational modelling is refining our mechanistic understanding and guiding the rational engineering of multifunctional biopolymer complexes.

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Protein-Phenolic Interactions and Functional Applications publication trend

The graph below shows the total number of articles in protein-phenolic interactions and functional applications across all publications each year (not limited to Nature Index journals).

Technical terms

Polyphenol: A class of plant secondary metabolites characterised by multiple phenolic hydroxyl groups, valued for antioxidant and antimicrobial activities.

Covalent interaction: A chemical bond formed by sharing of electron pairs between protein side chains and oxidised phenolic moieties, yielding stable adducts.

Non-covalent interaction: A reversible association governed by hydrogen bonds, hydrophobic contacts, van der Waals forces and electrostatic attraction.

Emulsion: A colloidal system of two immiscible liquids in which one phase is dispersed as droplets within the other, stabilised by emulsifiers.

Bioavailability: The proportion of a nutrient or bioactive compound that becomes available for absorption and physiological function after ingestion.

References

1. Novel Colloidal Food Ingredients: Protein Complexes and Conjugates. Annual Review of Food Science and Technology (2023).
2. Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential. Trends in Food Science & Technology (2020).
3. Phenolic-protein interactions: insight from in-silico analyses – a review. Food Production, Processing and Nutrition (2023).
4. Molecular Mechanisms and Applications of Polyphenol-Protein Complexes with Antioxidant Properties: A Review. Antioxidants (2023).