Plant-based proteins as encapsulating materials for glucosyl-hesperidin (CROSBI ID 305777)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Kopjar, Mirela ; Buljeta, Ivana ; Ćorković, Ina ; Kelemen, Vanja ; Šimunović, Josip ; Pichler, Anita
engleski
Plant-based proteins as encapsulating materials for glucosyl-hesperidin
The application of plant-based proteins as encapsulating materials of bioactive compounds is on the rise. The aim of this study was to encapsulate glucosyl-hesperidin (GH) by several plant-based protein powders such as pea protein, almond protein, brown rice protein and pumpkin protein powders. Amounts of adsorbed GH on pea, almond, brown rice and pumpkin protein powders were 409.07 mg g-1, 287.41 mg g-1, 242.87 mg g-1 and 193.70 mg g-1, respectively. Pea protein powder had the highest affinity for GH among the selected plant-based protein powders, and it bonded 81.8% of GH from the initial solution. IR spectra were recorded in order to prove binding between GH and encapsulating material. As a result of GH binding onto proteins, all formulated protein microparticles differ in their IR spectra compared with the corresponding protein powders. Results of this study showed that pea proteins had the highest encapsulation efficiency of water- soluble glucosyl-hesperidin among used plant-based proteins.
almond protein powder ; brown rice protein powder ; glucosyl-hesperidin ; IR spectra ; pea protein powder ; pumpkin protein powder
Special Issue: POLYSACCHARIDES AS ACTIVE INGREDIENTS, NUTRACEUTICALS, AND FUNCTIONAL FOODS
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Podaci o izdanju
57 (1)
2022.
728-737
objavljeno
0950-5423
1365-2621
10.1111/ijfs.15454