Department Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India.
Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India.
Food Res Int. 2023 Sep;171:113075. doi: 10.1016/j.foodres.2023.113075. Epub 2023 Jun 3.
Phenol-protein interaction is considered an effective tool to improve the functional properties of vegan proteins. The present work aimed to evaluate the covalent interaction between kidney bean polyphenols with rice protein concentrate and studied their characteristics for quality improvement in vegan-based foods. The impact of interaction on the techno-functional properties of protein was evaluated and the nutritional composition revealed that kidney bean was rich in carbohydrates. Furthermore, a noticeable antioxidant activity (58.11 ± 1.075 %) due to the presence of phenols (5.5 mg GAE/g) was observed for the kidney bean extract. Moreover, caffeic acid and p-Coumaric acid were confirmed using ultra-pressure liquid chromatography and the amount was 194.43 and 0.9272 mg/kg, respectively. A range of rice protein- phenols complexes (PPC0.025, PPC0.050, PPC0.075, PPC0.1, PPC0.2, PPC 0.5, PPC1) were examined and PPC0.2 and PPC0.5 showed significantly (p < 0.05) higher binding efficiency with proteins via covalent interaction. The conjugation reveals changes in physicochemical properties of rice protein, including, reduced size (178.4 nm) and imparted negative charges (-19.5 mV) of the native protein. The presence of amide Ⅰ, Ⅱ, Ⅲ, was confirmed in native protein and protein-phenol complex with vibration bands, particularly at 3784.92, 1631.07, and 1234 cm respectively. The X-ray diffraction pattern depicted a slight decrease in crystallinity after the complexation and scanning electron microscopy revealed the alteration in morphology from less to improved smoothness and continuous surface characteristics for the complex. Thermo gravimetric analysis revealed high thermal stability of the complex with a maximum weight loss at a temperature range of 400-500 °C. Protein-phenol complex added fruit-based smoothie was developed and it was found to be acceptable in terms of various sensory attributes including color & appearance, textural consistency, and mouthfeel as compared to the control smoothie. Overall, this study provided novel insights to understand the phenol-protein interactions and the possible use of the phenol-rice protein complex in the development of vegan-based food products.
酚类物质与蛋白质的相互作用被认为是改善植物蛋白功能特性的有效手段。本研究旨在评估菜豆多酚与大米浓缩蛋白的共价相互作用，并研究其在植物基食品质量改善方面的特性。研究了相互作用对蛋白质的工艺功能特性的影响，营养成分分析表明菜豆富含碳水化合物。此外，由于存在酚类物质（5.5 mg GAE/g），菜豆提取物表现出显著的抗氧化活性（58.11 ± 1.075%）。此外，使用超高压液相色谱法证实了咖啡酸和对香豆酸的存在，其含量分别为 194.43 和 0.9272 mg/kg。研究了一系列大米蛋白-酚类复合物（PPC0.025、PPC0.050、PPC0.075、PPC0.1、PPC0.2、PPC0.5、PPC1），结果表明，PPC0.2 和 PPC0.5 与蛋白质通过共价相互作用具有更高的结合效率。这种结合导致大米蛋白的物理化学性质发生变化，包括尺寸减小（178.4 nm）和赋予天然蛋白负电荷（-19.5 mV）。酰胺Ⅰ、Ⅱ、Ⅲ在天然蛋白和蛋白-酚复合物中均存在，其振动带分别位于 3784.92、1631.07 和 1234 cm 处。X 射线衍射图谱显示复合物形成后结晶度略有下降，扫描电子显微镜显示复合物的形态从不规则到更加光滑和连续的表面特征发生了变化。热重分析表明，复合物具有较高的热稳定性，最大失重量在 400-500°C 的温度范围内。开发了添加水果的基于蛋白质的冰沙，并与对照冰沙相比，在颜色和外观、质地一致性和口感等各个感官属性方面发现其是可接受的。总的来说，本研究为理解酚类物质与蛋白质的相互作用以及在植物基食品开发中使用酚-大米蛋白复合物提供了新的见解。
