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

Basit Öğe Kaydı
dc.authoridhttps://orcid.org/0000-0002-5432-7936en_US
dc.authorscopusid55340461400en_US
dc.authorwosidKPX-1094-2024en_US
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.issued2024en_US
dc.departmentMeslek Yüksekokulları, Mersin Tarsus OSB Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
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.en_US
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.2024.140401en_US
dc.identifier.doi10.1016/j.foodchem.2024.140401en_US
dc.identifier.endpage15en_US
dc.identifier.scopus2-s2.0-85199074048en_US
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.wos001276391600001en_US
dc.identifier.wosqualityQ1en_US
dc.institutionauthorGökşen, Gülden
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/restrictedAccessen_US
dc.subjectFunctional propertiesen_US
dc.subjectKidney bean proteinen_US
dc.subjectProtein-phenolic acid complexen_US
dc.subjectSmoothieen_US
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 developmenten_US
dc.typearticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
2024-08-19 160358.png
Boyut:
212.21 KB
Biçim:
Portable Network Graphics
Açıklama:
Makale Dosyası
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

Mersin Tarsus OSB Teknik Bilimler Meslek Yüksekokulu Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
WoS İndeksli Yayınlar Koleksiyonu