Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Food Chem. 2018 Aug 30;258:301-307. doi: 10.1016/j.foodchem.2018.03.081. Epub 2018 Mar 20.
Interactions of phenolics from green coffee bean flour (GCS) with the matrix of wheat bread have been studied employing direct (electrophoretic and chromatographic techniques) and indirect tests (nutrient digestibility). According to the chromatograms of digests, the antiradical activity of enriched bread was exhibited by free phenolics. An increase the area of chromatograms and some additional peaks observed for enriched bread may confirm some interactions of proteins with phenolics. The electrophoretic profile of these extracts showed that the band corresponding to a protein with molecular mass of 38 kDA had much higher intensity in enriched bread. Electrophoretic analysis of pellets remaining after digestion revealed GCS dose-dependent differences in bands corresponding to proteins with molecular masses of 52 kDa and 23 kDa. The relative digestibility of both starch and proteins was slightly decreased by addition of GCS; however, these changes did not exceed 10%, which justifies the use of this functional material.
研究了绿咖啡豆粉（GCS）中的酚类物质与小麦面包基质之间的相互作用，采用了直接（电泳和色谱技术）和间接测试（营养物质消化率）。根据消化物的色谱图，富含面包的自由基清除活性由游离酚类物质表现出来。对于富含面包，观察到色谱图面积增加和一些额外的峰可能证实了一些蛋白质与酚类物质的相互作用。这些提取物的电泳图谱显示，在富含面包的电泳图谱中，分子量为 38kDa 的蛋白质对应的条带强度更高。消化后剩余沉淀的电泳分析显示，GCS 剂量依赖性地改变了分子量为 52kDa 和 23kDa 的蛋白质对应的条带。添加 GCS 略微降低了淀粉和蛋白质的相对消化率；然而，这些变化不超过 10%，这证明了这种功能性材料的使用是合理的。
