PHENOLIC PROTEIN INTERACTIONS IN RELATION TO THE GELATION PROPERTIES OF CANOLA PROTEIN

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.