The reactivity of polyphenols and their interactions with proteins

This question mainly concerns plant matrices that are sources of protein for food applications. However, fruit-based drinks are also affected by certain tannin/protein interaction processes or phenomena, such as clarification, cloudiness and the perception of astringency linked to interactions with salivary proteins.

Our experimental approach is based on going back and forth between model solutions and real environments to explore macromolecular interactions, structures and assemblies resulting from this reactivity and the consequences for protein functionality.

As a result, this research will also be carried out in collaboration with other BIA teams, in particular the ISD team, which has all the expertise and equipment needed to explore protein functionality in detail.