Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development

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dc.authoridhttps://orcid.org/0000-0002-5432-7936
dc.authorscopusid55340461400
dc.authorwosidKPX-1094-2024
dc.contributor.authorPatil, Nikhil Dnyaneshwar
dc.contributor.authorThakur, Sweezee
dc.contributor.authorBains, Aarti
dc.contributor.authorKaur, Sawinder
dc.contributor.authorAli, Nemat
dc.contributor.authorArora, Rahul
dc.contributor.authorParvez, Mohammad Khalid
dc.contributor.authorGökşen, Gülden
dc.contributor.authorJanghu, Sandeep
dc.contributor.authorChawla, Prince
dc.date.accessioned2024-08-19T13:06:01Z
dc.date.available2024-08-19T13:06:01Z
dc.date.issued2024
dc.departmentMeslek Yüksekokulları, Mersin Tarsus OSB Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractThe 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.
dc.identifier.citationPatil, ND., Thakur, S., Bains, A., Kaur, S., Ali, N., Arora, R., Parvez, MK., Goksen, G., Janghu, S. ve Chawla, P. v(2024). Exploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development. Food Chemistry, 460 (1). Erişim adresi: https://doi.org/10.1016/j.foodchem.2024.140401
dc.identifier.doi10.1016/j.foodchem.2024.140401
dc.identifier.endpage15en_US
dc.identifier.scopus2-s2.0-85199074048
dc.identifier.scopusqualityQ1
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.140401
dc.identifier.urihttps://hdl.handle.net/20.500.13099/363
dc.identifier.volume460en_US
dc.identifier.wosWOS:001276391600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGökşen, Gülden
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectFunctional properties
dc.subjectKidney bean protein
dc.subjectProtein-phenolic acid complex
dc.subjectSmoothie
dc.titleExploration of Calocybe indica mushroom phenolic acid-kidney bean protein complex: Functional properties, amino acid profiles, in-vitro digestibility, and application in vegan product development
dc.typeArticle

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