Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion

Autor(es)

de Morais, Francielli P. R. ^[1] ; Pessato, Tassia B. ^[1] ; Rodrigues, Eliseu ^[2] ; Mallmann, Luana Peixoto ^[2] ; Mariutti, Lilian R. B. ^[1] ; Netto, Flavia M. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, Sao Paulo - Brazil

^[2] Univ Fed Rio Grande do Sul, Food Sci & Technol Inst, Nat Antioxidants Lab, Porto Alegre, RS - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 133, JUL 2020.
• Citações Web of Science: 0

Resumo

Whey protein isolate (WPI) interactions with (-)-epigallocatechin gallate (EGCG) and caffeic acid (CA) at pH 3.5 and 7.0 were investigated concerning complex formation and antioxidant capacity, before and after simulated digestion. Complex formation was evidenced by protein structural changes when WPI was associated with CA or EGCG. Reducing capacity and FRAP values increased as the phenolic compound concentration increased while ORAC values remained unchanged. In general, compared to the isolated compounds, complexation suppressed the antioxidant capacity possibly due to hydrophobic interaction and H-bonding between these compounds. Protein:phenolic complexation in 1:0.5 M ratio did not affect the digestibility compared to WPI (83%), except for WPI:CA at pH 7.0 (73%). The hydrophilicity profile of the digested samples suggested that pH of complexation and type of phenolic affected the protein cleavage pattern. Furthermore, the phenolic compounds were more stable when associated with the protein since they were protected from the simulated gastrointestinal environment. (AU)

• Processo FAPESP: 15/26586-7 - Efeito da hidrólise associada a polimerização e da complexação com compostos fenólicos na alergenicidade de proteínas do soro de leite
• Beneficiário: Flavia Maria Netto
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 09/51580-1 - Efeito da polimerizacao por transglutaminase e da proteolise na estrutura e antigenicidade da beta-lactoglobulina
• Beneficiário: Flavia Maria Netto
• Modalidade de apoio: Auxílio à Pesquisa - Regular