Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, Bolu, Turkey.
Food Chem. 2022 Mar 15;372:130892. doi: 10.1016/j.foodchem.2021.130892. Epub 2021 Aug 19.
The effect of protein-phenolic interactions on the functional properties of lentil protein and in vitro gastrointestinal digestibility in different systems (extract solution, protein-phenolic solution, and emulsion) was studied. The presence of phenolic compounds negatively affected the foaming and emulsion properties of lentil protein. During in vitro gastrointestinal digestion, total phenolic content (TPC) and antioxidant capacity of the samples were decreased with the presence of lentil protein at the initial phase, however, they were found to be the highest in emulsions at the intestinal phase. The amount of protocatechuic acid and phenolic acid derivative was increased at the intestinal phase, while that of other phenolic compounds was decreased. Quercetin was not detected at the intestinal phase in all systems, while its glycoside derivatives were determined, which were the highest in emulsions. Anthocyanins were also the highest in extract solution among all systems. Protein-phenolic interactions had a significant effect on functional properties of lentil proteins, and bioaccessibility or antioxidant capacity of phenolic compounds.
研究了蛋白质-酚类相互作用对菜豆蛋白功能特性和不同体系(提取液、蛋白-酚溶液和乳液)中体外胃肠道消化率的影响。酚类化合物的存在对菜豆蛋白的起泡和乳化性能产生负面影响。在体外胃肠道消化过程中,随着菜豆蛋白的存在,样品的总酚含量(TPC)和抗氧化能力在初始阶段下降,但在肠内阶段的乳液中最高。原儿茶酸和酚酸衍生物的含量在肠内阶段增加,而其他酚类化合物的含量减少。在所有体系中,肠内阶段都未检测到槲皮素,但检测到其糖苷衍生物,在乳液中含量最高。花青素在所有体系中也在提取液中含量最高。蛋白质-酚类相互作用对菜豆蛋白的功能特性和酚类化合物的生物利用度或抗氧化能力有显著影响。