PEPSIN DIGESTIBILITY AND ANTIOXIDANT ACTIVITY OF EGG WHITE PROTEIN IN MODEL SYSTEMS WITH GREEN COFFEE EXTRACT

被引：10

作者：

Budryn, Grazyna ^{[1
]}

Nebesny, Ewa ^{[1
]}

Rachwal, Danuta ^{[1
]}

机构：

[1] Lodz Univ Technol, Inst Chem Food Technol, Fac Biotechnol & Food Sci, PL-90924 Lodz, Poland

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 07期

关键词：

Amino acids; Antioxidant activity; Green coffee; Chlorogenic acid; Polyphenol-protein interaction; Protein digestibility; GAMMA-GLUTAMIC SEMIALDEHYDES; HUMAN SERUM-ALBUMIN; AMINO-ACID-ANALYSIS; PHENOLIC-COMPOUNDS; CHLOROGENIC ACID; MYOFIBRILLAR PROTEINS; PLANT PHENOLS; WHEY PROTEINS; CAFFEIC ACID; OXIDATION;

D O I：

10.1080/10942912.2012.723235

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Model systems of egg white protein and green coffee extract were dry heated at 110 or 180(o)C for up to 1 h to investigate the extent of interactions between coffee polyphenols and a protein of high nutritional significance. Saccharose, starch, sunflower oil, and ferrous ions were also applied to the model mixtures. In heated and control systems amino acid profiles, in vitro pepsin digestibility, color, and antioxidant properties were analyzed. Among heated samples, high protein nutritional value was obtained in the system containing 3% of green coffee extract, while the least favorable conditions for maintaining protein high nutritional value were observed in system of protein, saccharose, starch, and sunflower oil without addition of coffee polyphenols. The samples of high protein nutritional value were also characterized by high antioxidant activity.

引用

页码：1529 / 1546

页数：18

共 41 条

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