Naslov
Enhancement of adsorption of phenolics on pea proteins through disaccharides addition

Autori
Kelemen, Vanja ; Botak, Ivana ; Buljeta Ivana ; Pichler, Anita ; Šimunović, Josip ; Kopjar, Mirela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, znanstveni

Skup
NIZO Plant Protein Functionality Conference

Mjesto i datum
Nizozemska, 21.10.2020. - 22.10.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chokeberry phenolics ; pea proteins ; sucrose ; trehalose

Sažetak
Proteins are widely used in formulation of delivery systems of phenolic compounds. The aim of this study was to investigate possibility of enhancement of chokeberry phenolics adsorption on pea proteins throughout disaccharides addition (sucrose or trehalose). Sucrose is commonly used sugar in food industry, while trehalose application is in rise. Trehalose is less sweet then sucrose and it has some health benefits (low GI and low-cariogenicity). Control sample was prepared by complexation of pea proteins and chokeberry juice. For other complexes three ingredients were used in constant amount ; pea proteins, disaccharides and chokeberry juice, complexed in different order. Samples were tested for phenolic compounds, proantocyanidins, anthocyanins and antioxidant activity (DPPH, ABTS, CUPRAC and FRAP methods). Enhancement of adsorption with disaccharides was improved, especially when they were firstly complexed with pea proteins and then obtained protein/disaccharides complexes were complexed with phenolics. Adsorption efficiency of phenolics on pea proteins was 57%, while with sucrose and trehalose addition increased up to 88% and 92%, respectively. The same tendency was observed for proantocyanidins and anthocyanins. Adsorption efficiency of those compounds on pea proteins was 80% and 90%, respectively. Both group of compounds had higher adsorption efficiency when disaccharides were used, over 90%. Results of antioxidant activity followed the trend obtained for phenolic compounds. IR spectra were recorded to prove structural changes on pea proteins after their complexation with chokeberry phenolics and chokeberry phenolics and disaccharides. Results of this study showed that with adequate choice of ingredients and adequate way of complexation, improvement of adsorption of chockebrry phenolic compounds on pea proteins can be achieved.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA