Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility

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dc.authorid0000-0002-1005-3590en_US
dc.authorid0000-0003-0335-9433en_US
dc.contributor.authorKöroğlu, Deniz Günal
dc.contributor.authorTuran, Semra
dc.contributor.authorÇapanoglu, Esra
dc.date.accessioned2023-05-25T08:42:00Z
dc.date.available2023-05-25T08:42:00Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe effect of protein–phenolic interactions on the functional properties of lentil protein and in vitro gastrointestinal digestibility in different systems (extract solution, protein–phenolic solution, and emulsion) was studied. The presence of phenolic compounds negatively affected the foaming and emulsion properties of lentil protein. During in vitro gastrointestinal digestion, total phenolic content (TPC) and antioxidant capacity of the samples were decreased with the presence of lentil protein at the initial phase, however, they were found to be the highest in emulsions at the intestinal phase. The amount of protocatechuic acid and phenolic acid derivative was increased at the intestinal phase, while that of other phenolic compounds was decreased. Quercetin was not detected at the intestinal phase in all systems, while its glycoside derivatives were determined, which were the highest in emulsions. Anthocyanins were also the highest in extract solution among all systems. Protein–phenolic interactions had a significant effect on functional properties of lentil proteins, and bioaccessibility or antioxidant capacity of phenolic compounds.en_US
dc.identifier.citationGünal-Köroğlu, D., Turan, S., & Capanoglu, E. (2022). Interaction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibility. Food Chemistry, 372, 130892.en_US
dc.identifier.doi10.1016/j.foodchem.2021.130892
dc.identifier.endpage11en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid34607046en_US
dc.identifier.scopus2-s2.0-85116002923en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodchem.2021.130892
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10959
dc.identifier.volume372en_US
dc.identifier.wosWOS:000706401200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorTuran, Semra
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEmulsionen_US
dc.subjectFoamingen_US
dc.subjectIn Vitro Digestionen_US
dc.subjectProtein-phenolic Interactionen_US
dc.titleInteraction of lentil protein and onion skin phenolics: Effects on functional properties of proteins and in vitro gastrointestinal digestibilityen_US
dc.typeArticleen_US

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