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Polyphenol-Mediated Covalent Bonds on Glutelin Structural Changes in Rice with Different Bran Colors

https://doi.org/10.2139/ssrn.4822119
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Effects of bran pigmentation and parboiling on rheological properties of waxy rice in neutral and acidic environments
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Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ ‐oryzanol, and phytic acid
inferredcites →https://doi.org/10.1002/jsfa.1780openalex-extracted
Rice kernel phenolic content and its relationship with antiradical efficiency
inferredcites →https://doi.org/10.1002/jsfa.3011openalex-extracted
Covalent interactions between proteins and oxidation products of caffeoylquinic acid (chlorogenic acid)
inferredcites →https://doi.org/10.1007/s00726-005-0298-2openalex-extracted
When quinones meet amino acids: chemical, physical and biological consequences
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Nature of hydroxycinnamate-protein interactions
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Rice proteins and essential amino acids
inferredcites →https://doi.org/10.1016/j.foodchem.2012.03.033openalex-extracted
Enzymatic hydrolysis of rice dreg protein: Effects of enzyme type on the functional properties and antioxidant activities of recovered proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2014.02.164openalex-extracted
Effects of hydrothermal processes on antioxidants in brown, purple and red bran whole grain rice (Oryza sativa L.)
inferredcites →https://doi.org/10.1016/j.foodchem.2014.11.146openalex-extracted
Effects of NaCl and soaking temperature on the phenolic compounds, α-tocopherol, γ-oryzanol and fatty acids of glutinous rice
inferredcites →https://doi.org/10.1016/j.foodchem.2015.02.047openalex-extracted
Polishing and parboiling effect on the nutritional and technological properties of pigmented rice
inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.004openalex-extracted
Concentrations of oligomers and polymers of proanthocyanidins in red and purple rice bran and their relationships to total phenolics, flavonoids, antioxidant capacity and whole grain color
inferredcites →https://doi.org/10.1016/j.foodchem.2017.11.054openalex-extracted
Interaction mechanisms of condensed tannins (proanthocyanidins) with wheat gluten proteins
inferredcites →https://doi.org/10.1016/j.foodchem.2019.04.123openalex-extracted
Covalent modification of flaxseed protein isolate by phenolic compounds and the structure and functional properties of the adducts
inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105626openalex-extracted
Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure
inferredcites →https://doi.org/10.1016/j.foodhyd.2021.106807openalex-extracted
Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoids
inferredcites →https://doi.org/10.1016/j.foodres.2013.07.011openalex-extracted
The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques
inferredcites →https://doi.org/10.1016/j.jcs.2006.03.005openalex-extracted
Extractability and chromatographic separation of rice endosperm proteins
inferredcites →https://doi.org/10.1016/j.jcs.2024.103877openalex-extracted
Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice
inferredcites →https://doi.org/10.1016/j.jfca.2016.12.026openalex-extracted
Composition and protein profile analysis of rice protein ingredients
inferredcites →https://doi.org/10.1016/j.lwt.2011.05.011openalex-extracted
Effects of glutaminase deamidation on the structure and solubility of rice glutelin
inferredcites →https://doi.org/10.1016/j.lwt.2021.111874openalex-extracted
Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin
inferredcites →https://doi.org/10.1016/j.molstruc.2010.11.001openalex-extracted
Study on the interaction of catechins with human serum albumin using spectroscopic and electrophoretic techniques
inferredcites →https://doi.org/10.1016/s0006-3495(03)74684-0openalex-extracted
Measurements of Protein-Protein Interactions by Size Exclusion Chromatography
inferredcites →https://doi.org/10.1016/s0031-9422(03)00340-6openalex-extracted
Size exclusion chromatographic analysis of polyphenol–serum albumin complexes
inferredcites →https://doi.org/10.1016/s0308-8146(02)00155-3openalex-extracted
Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid
inferredcites →https://doi.org/10.1016/s1043-4526(08)60105-9openalex-extracted
Plant Food Protein Engineering
inferredcites →https://doi.org/10.1021/jf0606609openalex-extracted
Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains
inferredcites →https://doi.org/10.1038/227680a0openalex-extracted
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
inferredcites →https://doi.org/10.1039/c3fo60263jopenalex-extracted
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
inferredcites →https://doi.org/10.1039/c7py00325kopenalex-extracted
Versatile oligomers and polymers from flavonoids – a new approach to synthesis
inferredcites →https://doi.org/10.1039/c8fo02246aopenalex-extracted
Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions
inferredcites →https://doi.org/10.1080/10408398.2010.499808openalex-extracted
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
inferredcites →https://doi.org/10.1093/ajcn/79.5.727openalex-extracted
Polyphenols: food sources and bioavailability
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb16060.xopenalex-extracted
Interaction of Low Molecular Weight Phenolics with Proteins (BSA)
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01929.xopenalex-extracted
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
inferredcites →https://doi.org/10.3136/fstr.9.205openalex-extracted
Reactions of Plant Phenolics with Food Proteins and Enzymes under Special Consideration of Covalent Bonds
inferredcites →https://doi.org/10.3390/antiox10060833openalex-extracted
The Potential of High-Anthocyanin Purple Rice as a Functional Ingredient in Human Health
inferredcites →https://doi.org/10.3390/molecules24030408openalex-extracted
Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins
inferredcites →https://doi.org/10.3390/nu12102922openalex-extracted
Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health
inferredcites →https://doi.org/10.3797/scipharm.1008-15openalex-extracted
Interaction of Bioactive Coomassie Brilliant Blue G with Protein: Insights from Spectroscopic Methods
inferredcites →https://doi.org/10.5962/bhl.title.26152openalex-extracted
The proteins of the wheat kernel
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