Abstract：
The phytochemical composition and physicochemical attributes of polyphenol-enriched protein particle ingredients produced with pulse proteins (e.g. chickpea protein, pea protein, and a chickpea-pea protein blend) and polyphenols recovered from wild blueberry pomace were investigated for colloidal and interfacial properties. Anthocyanins were the major polyphenol fraction (27.74-36.47 mg C3G/g) of these polyphenol-rich particles (44.95-62.08 mg GAE/g). Dispersions of pea protein-polyphenol particles showed a superior phase stability before and after heat treatment compared to the chickpea pea protein-polyphenol system. This observation was independent of the added amount of NaCl in the dispersion. In general, at quasi equilibrium state, pulse protein-polyphenol particles and parental pulse protein ingredients showed similar oil-water interfacial tension. However, pea protein-polyphenol particles demonstrated a reduced diffusion-driven oil-water interfacial adsorption rate constant compared to the parental pea protein ingredient. Overall, the obtained results suggest application potential of pea protein-polyphenol particles as a functional food/beverage ingredient.
摘要：
用豆类蛋白（例如鹰嘴豆蛋白，豌豆蛋白，以及鹰嘴豆-豌豆蛋白混合物）和从野生蓝莓果渣中回收的多酚的胶体和界面特性进行了研究。花色苷是这些富含多酚的颗粒(44.95-62.08mgGAE/g)的主要多酚部分(27.74-36.47mgC3G/g)。与鹰嘴豆蛋白-多酚系统相比，豌豆蛋白-多酚颗粒的分散体在热处理前后显示出优异的相稳定性。该观察结果与分散体中NaCl的添加量无关。总的来说,在准平衡状态下，豆类蛋白-多酚颗粒和亲本豆类蛋白成分显示出相似的油水界面张力。然而,豌豆蛋白-多酚颗粒与亲本豌豆蛋白成分相比，扩散驱动的油水界面吸附速率常数降低。总的来说,获得的结果表明，豌豆蛋白-多酚颗粒作为功能性食品/饮料成分的应用潜力。
