engleski

Proteins as delivery systems of cinnamic acid

Different types of proteins are very often used for formulation of delivery systems of phenolic compounds. In this study, four types of protein sources were used ; brown rice and pea powder (with 80 % of proteins) and pumpkin and almond powder (with 50 % of proteins). Complexes were prepared by complexation of constant amount of cinnamic acid and different amounts of protein powders (1 %, 2%, 5 % and 10 %). Complexation of proteins with cinnamic acid was proved throughout FTIR and DSC screening. Almond/cinnamic acid complexes had higher denaturation temperature then almond protein (1 to 3 °C) while other three complexes had lower denaturation temperature then correspondent protein. For pumpkin/cinnamic acid complexes decrease of denaturation temperature was 2 °C, while for other two from 3 to 4 °C. Structural changes of complexes in comparison to protein were detected by screening with FTIR-ATR. Intensity of peaks decreased in comparison to proteins and additional peaks on complexes were detected. Changes on IR spectra were more pronounced when lower amounts of proteins were used for complexation with cinnamic acid.

cinnamic acid, proteins, DSC, FTIR

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