Patil, Nikhil DnyaneshwarThakur, SweezeeBains, AartiKaur, SawinderAli, NematArora, RahulParvez, Mohammad KhalidGökşen, GüldenJanghu, SandeepChawla, Prince2024-08-192024-08-192024Patil, 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.2024.140401https://doi.org/10.1016/j.foodchem.2024.140401https://hdl.handle.net/20.500.13099/363The 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.eninfo:eu-repo/semantics/restrictedAccessFunctional propertiesKidney bean proteinProtein-phenolic acid complexSmoothieArticle10.1016/j.foodchem.2024.140401460115Q1WOS:0012763916000012-s2.0-85199074048Q1