The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA; Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA.
The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA.
Food Chem. 2025 Feb 1;464(Pt 2):141748. doi: 10.1016/j.foodchem.2024.141748. Epub 2024 Oct 21.
Aronia berry has a strong unpleasant astringency, however, few approaches have been developed to modify it. This study aims to screen out the suitable proteins to mitigate astringency in aronia juice, elucidate the interaction mechanism, and evaluate the digestive stability of formed complexes. Among proteins tested, two egg white powders (original P-110 and modified M-200) were the optimal ones with 0.5 % (w/w) addition to effectively reduce astringency. At room temperature (25 °C), the interaction of proanthocyanidins (PAs) with both P-110 and M-200 was spontaneous, endothermic, and majorly driven by hydrophobic interaction. The binding affinity of PAs with M-200 is stronger than that with P-110. On the other hand, the egg white protein-PA aggregates enhanced the stability of PAs during digestion, allowing more PAs to reach gut microbiota to exert their bioactivities. This study improves fundamental understanding of egg white protein-PAs interaction and provides a practical processing approach for aronia industry.
黑树莓具有强烈的不愉快涩味，但目前开发的方法很少能改善其涩味。本研究旨在筛选出合适的蛋白质来减轻黑树莓汁的涩味，阐明相互作用机制，并评估形成的复合物的消化稳定性。在测试的蛋白质中，两种蛋清粉（原始 P-110 和改性 M-200）添加 0.5%（w/w）是最有效的，可以有效减轻涩味。在室温（25°C）下，原花青素（PAs）与 P-110 和 M-200 的相互作用是自发的、吸热的，主要由疏水相互作用驱动。PAs 与 M-200 的结合亲和力强于与 P-110 的结合亲和力。另一方面，蛋清蛋白-PA 聚集体增强了 PAs 在消化过程中的稳定性，使更多的 PAs 到达肠道微生物群发挥其生物活性。本研究提高了对蛋清蛋白-PAs 相互作用的基本认识，并为黑树莓产业提供了一种实用的加工方法。
