Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions

Abstract Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures and functionality. Previously, addition of Aronia berry PP to liquid dispersions co...

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Autores principales:	Mackenzie M. Hansen, Richard W. Hartel, Yrjö H. Roos
Formato:	article
Lenguaje:	EN
Publicado:	BMC 2021
Materias:	Whey protein Soy protein Pea protein Polyphenols Concentrated dispersions Physico-chemical properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/b74a0e7a95f74e11909f998f26d0be37
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spelling	oai:doaj.org-article:b74a0e7a95f74e11909f998f26d0be372021-11-08T11:01:33ZEffects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions10.1186/s43014-021-00074-w2661-8974https://doaj.org/article/b74a0e7a95f74e11909f998f26d0be372021-11-01T00:00:00Zhttps://doi.org/10.1186/s43014-021-00074-whttps://doaj.org/toc/2661-8974Abstract Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures and functionality. Previously, addition of Aronia berry PP to liquid dispersions containing whey protein isolate (WPI) and sucrose was found to alter characteristics including viscosity, surface tension, and particle sizes, with changes being attributed to protein-PP interactions. In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates (SPI and PPI, respectively) to a similar extent as with WPI in liquid protein-sucrose-PP mixtures. We hypothesized that formulations containing PPI (comprised of larger proteins) and hydrolyzed SPI (containing more carboxyl groups) may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions. Concentrated liquid dispersions of varied ratios of protein to sucrose contents, containing different protein isolates (WPI, SPI, and PPI), and varied Aronia PP concentrations were formulated, and physical properties were evaluated to elucidate the effects of PP addition. PP addition altered physical characteristics differently depending on the protein isolate used, with changes attributed to protein-PP interactions. SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations. These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes. Graphical abstractMackenzie M. HansenRichard W. HartelYrjö H. RoosBMCarticleWhey proteinSoy proteinPea proteinPolyphenolsConcentrated dispersionsPhysico-chemical propertiesNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-15 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Whey protein Soy protein Pea protein Polyphenols Concentrated dispersions Physico-chemical properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Whey protein Soy protein Pea protein Polyphenols Concentrated dispersions Physico-chemical properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Mackenzie M. Hansen Richard W. Hartel Yrjö H. Roos Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions
description	Abstract Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures and functionality. Previously, addition of Aronia berry PP to liquid dispersions containing whey protein isolate (WPI) and sucrose was found to alter characteristics including viscosity, surface tension, and particle sizes, with changes being attributed to protein-PP interactions. In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates (SPI and PPI, respectively) to a similar extent as with WPI in liquid protein-sucrose-PP mixtures. We hypothesized that formulations containing PPI (comprised of larger proteins) and hydrolyzed SPI (containing more carboxyl groups) may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions. Concentrated liquid dispersions of varied ratios of protein to sucrose contents, containing different protein isolates (WPI, SPI, and PPI), and varied Aronia PP concentrations were formulated, and physical properties were evaluated to elucidate the effects of PP addition. PP addition altered physical characteristics differently depending on the protein isolate used, with changes attributed to protein-PP interactions. SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations. These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes. Graphical abstract
format	article
author	Mackenzie M. Hansen Richard W. Hartel Yrjö H. Roos
author_facet	Mackenzie M. Hansen Richard W. Hartel Yrjö H. Roos
author_sort	Mackenzie M. Hansen
title	Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions
title_short	Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions
title_full	Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions
title_fullStr	Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions
title_full_unstemmed	Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions
title_sort	effects of aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions
publisher	BMC
publishDate	2021
url	https://doaj.org/article/b74a0e7a95f74e11909f998f26d0be37
work_keys_str_mv	AT mackenziemhansen effectsofaroniapolyphenolsonthephysicochemicalpropertiesofwheysoyandpeaproteinisolatedispersions AT richardwhartel effectsofaroniapolyphenolsonthephysicochemicalpropertiesofwheysoyandpeaproteinisolatedispersions AT yrjohroos effectsofaroniapolyphenolsonthephysicochemicalpropertiesofwheysoyandpeaproteinisolatedispersions
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Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions

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