Answers are grounded in this paper and cite their sources.
BACKGROUND: Phenolic acids are antioxidant nutrients in cereals and affect the quality of wheat products and the properties of gluten protein. Gallic acid (GA), caffeic acid (CA), syringic acid (SA), and p-coumaric acid (p-CA) were selected to study the interaction mechanism between cereal phenolic acids and gluten protein. Molecular docking results showed that the selected phenolic acids could interact with glutenin and gliadin using hydrogen-bond formation, and SA had the strongest binding with glutenin and gliadin. CONCLUSION: The results demonstrated that the selected phenolic acids could interact with gluten protein via covalent cross-linking as well as by hydrogen bonding, thereby changing the structure of the gluten protein. This exploration is expected to provide theoretical support for the development and utilization of whole-grain foods.
No takes yet. Share an insight, caveat, or question.
Feng et al. (2022) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: