Karakuş Mehmet Şükrü
Application and Research Center for Science and Technology, Harran University, Sanliurfa 63300, Turkey.
Polymers (Basel). 2025 Jul 15;17(14):1938. doi: 10.3390/polym17141938.
This study aimed to enhance the characteristic properties of chickpea proteins enriched with quercetin by incorporating whey proteins. For this, whey proteins were supplemented into the film systems at 10, 20, 30, 40, and 50% of the total protein content, and these formulations were labeled as CWF1, CWF2, CWF3, CWF4, and CWF5, in that order. Negative control (CF) was designed with chickpea protein alone. Essential amino acid content of chickpea protein (16.48%) was higher than that of whey protein (8.09%). FTIR spectra revealed protein-protein interactions occurred within film systems. Raising the whey protein content above 40% led to morphological issues in the films. Differences in moisture content, thickness, color, and opacity were obvious ( < 0.05). As the protein content boasted, a decrease in solubility and an increase in the swelling ratio of the films was detected ( < 0.05). CWF4 exhibited enhanced barriers and mechanical properties, followed by CWF3, CWF2, CWF1, CF, and CWF5 ( < 0.05). Moreover, in food simulators, quercetin release from films was monitored, and the highest release of quercetin occurred in 50% ethanol, followed by water and 95% ethanol. Ultimately, highly functional quercetin-loaded edible films, especially CWF4, stood out in protecting fresh strawberries.
本研究旨在通过加入乳清蛋白来增强富含槲皮素的鹰嘴豆蛋白的特性。为此，将乳清蛋白以总蛋白含量的10%、20%、30%、40%和50%的比例添加到薄膜体系中，这些配方依次标记为CWF1、CWF2、CWF3、CWF4和CWF5。阴性对照（CF）仅由鹰嘴豆蛋白制成。鹰嘴豆蛋白的必需氨基酸含量（16.48%）高于乳清蛋白（8.09%）。傅里叶变换红外光谱显示薄膜体系内发生了蛋白质-蛋白质相互作用。将乳清蛋白含量提高到40%以上会导致薄膜出现形态问题。水分含量、厚度、颜色和不透明度的差异明显（P<0.05）。随着蛋白质含量的增加，薄膜的溶解度降低，溶胀率增加（P<0.05）。CWF4表现出增强的阻隔性能和机械性能，其次是CWF3、CWF2、CWF1、CF和CWF5（P<0.05）。此外，在食品模拟物中监测了槲皮素从薄膜中的释放情况，槲皮素在50%乙醇中的释放量最高，其次是水和95%乙醇。最终，高功能性的载槲皮素可食用薄膜，尤其是CWF4，在保护新鲜草莓方面表现突出。
