Document Type



Biomaterials, 2.9 INDUSTRIAL BIOTECHNOLOGY, Food and beverages

Publication Details,as%20their%20texture%20and%20mouthfeel.

Manzoor, M., Tchameni, Z.F.N., Bhat, Z.F. et al. Recent Insights on the Conformational Changes, Functionality, and Physiological Properties of Plant-Based Protein–Polyphenol Conjugates. Food Bioprocess Technol (2023).


Plant proteins are promising sources of nutrition with enhanced health benefits due to their interaction with bioactive compounds like polyphenols. These interactions can form protein–polyphenol complexes with diverse properties and applications in the food, nutraceutical, and pharmaceutical industries. To exploit the potential of these conjugates, it is essential to understand how they are formed, characterized, and delivered. Various techniques such as spectroscopy, thermodynamics, and molecular docking simulations can reveal the mechanism and outcomes of protein–polyphenol binding. Moreover, the surface modification of protein–polyphenol conjugation can enhance the pharmacological effects of different drug molecules and enable their targeted delivery to specific tissues and organs. This review focuses on the systematic design and application of plant-based protein–polyphenol conjugates in diverse food systems and therapeutic interventions, with a focus on their antioxidation, anticancer, anti-allergy, anti-inflammatory, and antidiabetic effects.



The material is based upon work supported by CSIR-Indian Institute of Integrative Medicine and Indian Council of Medical Research, Government of India

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Creative Commons Attribution-Share Alike 4.0 International License
This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.

Available for download on Wednesday, January 08, 2025