Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality
نویسندگان
چکیده
Phenolic compounds are removed from plant protein extracts because their interaction with proteins can lead to undesirable sensory and techno-functional changes. The trend toward less refined fractions requires clarification of the degree which removal is necessary. Chlorogenic acid (CGA) was added sunflower solutions obtain apparent CGA-protein molar ratios between 1:10 10:1. samples were incubated either at pH 7 induce non-covalent interactions or 9 covalent interactions. type extent modification, physicochemical properties, solubility, gelling ability evaluated. Both binding modes CGA had a positive effect on solubility. Covalently modified showed color changes upon ratio 1:1 higher. All able form gels (protein concentration 10% w/v). Maximum gel strength obtained in case modification. Higher led lower strengths this more pronounced for covalently than ones. Depending applications, complete not necessary, since improves solubility proteins. However, favorable 5:1 recommended if material used formation. Under conditions that promote CGA, above significant green coloration. It remains be tested whether observation also applies ingredients multiple components. • Complete chlorogenic always presence enhanced 1:1. negatively affect higher modification degrees.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2022
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2022.107800