Mi. Rubino et al., PHENOLIC PROTEIN INTERACTIONS IN RELATION TO THE GELATION PROPERTIES OF CANOLA PROTEIN, Food research international, 29(7), 1996, pp. 653-659
The influences of sinapic acid and thomasidioic acid on the rheologica
l characteristics of canola protein gels were investigated. Interactio
ns between these phenolic compounds and the canola protein were evalua
ted using equilibrium dialysis. At pH 4.5, there was binding between s
inapic acid and the canola protein through electrostatic interactions,
while at pH 7 and 8.5, there appeared to a hydrophobic association be
tween thomasidioic acid and the protein. Based on dynamic rheology, th
e presence of either compound resulted in deterioration of the charact
eristics of heat-induced gels for the canola protein. A combination of
2% thomasidioic acid and 0.1 M NaCl at pH 8.5, however, produced a ge
l whose characteristics were similar to the canola protein dispersed i
n water. (C) 1997 Published by Elsevier Science Ltd on behalf of the C
anadian Institute of Food Science and Technology.