Pea protein isolate characteristics modulate functional properties of pea protein-cranberry polyphenol particles.

ABSTRACT: Plant polyphenols have a natural binding affinity for proteins, and their interaction can be exploited to form diverse aggregate particles. Protein-polyphenol particles utilized as food ingredients allow consumers to incorporate more health-benefiting plant bioactives into their diets. The functional properties of the protein-polyphenol particles can be influenced by many factors, including complexation conditions and starting material properties. Here, cranberry polyphenols extracted from pomace were complexed with nine pea protein isolate starting materials with different physical (particle size and protein content) and chemical (hydrolyzed and oxidized) properties to investigate the impact of protein characteristics on particle functionality. Chemical differences between proteins affect

SUBMITTER: Strauch RC 

PROVIDER: S-EPMC8269610 | biostudies-literature | 2021 Jul

REPOSITORIES: biostudies-literature