Effects of polyphenols from Tasmannia lanceolata on structural, emulsifying, and antioxidant properties of pea protein
Woojeong Kim, Muhammad Bin Zia, Rishi Ravindra Naik, Kacie K.H.Y. Ho, Cordelia Selomulya
Food Chemistry
Abstract
The effects of polyphenols from Tasmanian pepper (Tasmannia Lanceolata) leaf and berry on the functional properties of pea protein were investigated in flaxseed oil-in-water emulsions. Phenolic acids and flavonols in Tasmanian pepper leaf with smaller molecular weights led to stronger non-covalent interactions with pea protein, while anthocyanins from Tasmanian pepper berry induced protein aggregation under acidic condition and co-existed with proteins in neutral and alkaline conditions. The total phenolic content was significantly increased with incorporation of polyphenols from Tasmanian pepper leaf (334.94-445.92 μg/mL) and berry (72.89-153.03 μg/mL) to pea protein (4.19-15.59 μg/mL). The oxidative stability of emulsions at pH 3 and 7 was enhanced, reducing TBARS value from 1.54 to 2.68 mg MDA/kg in pea protein to 0.56-0.85 mg MDA/kg after 2 weeks storage. These findings illustrated the distinct interactions between pea protein and different polyphenols from Tasmanian pepper leaf and berry to enhance the antioxidant capacity of pea protein.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
anthocyanins induce protein aggregation
“anthocyanins from Tasmanian pepper berry induced protein aggregation under acidic condition”
total phenolic content increased incorporation of polyphenols
“The total phenolic content was significantly increased with incorporation of polyphenols from Tasmanian pepper leaf (334.94-445.92 μg/mL) and berry (72.89-153.03 μg/mL) to pea protein (4.19-15.59 μg/m...”
oxidative stability enhanced emulsions
“The oxidative stability of emulsions at pH 3 and 7 was enhanced, reducing TBARS value from 1.54 to 2.68 mg MDA/kg in pea protein to 0.56-0.85 mg MDA/kg after 2 weeks storage”