化学
食品科学
咖啡酸
多酚
蘑菇
氨基酸
肉桂酸
抗氧化剂
生物化学
作者
Nikhil Dnyaneshwar Patil,Sweezee Thakur,Aarti Bains,Sawinder Kaur,Nemat Ali,Rahul Arora,Mohammad K. Parvez,Gülden Gökşen,Sandeep Janghu,Prince Chawla
标识
DOI:10.1016/j.foodchem.2024.140401
摘要
The study evaluates the interaction between Calocybe indica mushroom polyphenols (phenolic acid) and kidney bean protein (KBPM), aiming to enhance vegan food quality. The mushrooms exhibited a carbohydrate content of 3.65%, an antioxidant activity of 55.04 ± 0.17%, and a phenolic content of 4.86 mg GAE/g. Caffeic and cinnamic acids were identified through high-pressure liquid chromatography. Various concentrations of KBPM were tested at phenolic acid concentrations of 0.025, 0.050, 0.1, 0.2, 0.4, 0.8, and 1%, among these, KBPM 0.2 demonstrated the highest binding efficiency of 99.40 ± 0.05%. Notably, this complex improved the protein's functional properties, such as solubility by 11.43%, water and oil holding capacities by 10.62% and 22.04%, and emulsion capacity and stability by 3.69% and 5.83%, respectively, compared to the native protein. The protein-phenolic acid complex also enhanced thermal stability, surface charge, amino acid content, and reduced particle size compared to native protein. These enhancements also improved protein digestibility and sensory attributes in a fruit-based smoothie.
科研通智能强力驱动
Strongly Powered by AbleSci AI