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Structure - Functionality of lentil protein-polyphenol conjugates
Saakshi Parolia1, Jason Maley2, Ramaswami Sammynaiken2
1Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
Food Chemistry
|August 10, 2021
Summary
Conjugating lentil protein isolate with plant polyphenols like quercetin enhanced antioxidant activity. This novel method creates improved food ingredients by combining protein and polyphenol benefits.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Plant-derived proteins and polyphenols offer numerous health benefits.
- Developing novel food ingredients with enhanced functional properties is a key research area.
- Understanding protein-polyphenol interactions is crucial for ingredient development.
Purpose of the Study:
- To conjugate lentil protein isolate (LPI) with specific plant polyphenols (quercetin, rutin, ellagic acid).
- To characterize the structural and functional properties of the resulting conjugates.
- To evaluate the potential of these conjugates as novel food ingredients.
Main Methods:
- Grafting method at pH 9.0 under atmospheric oxygen.
- Surface plasmon resonance (SPR) for interaction analysis.
- Fourier-transform infrared spectroscopy (FTIR), intrinsic fluorescence, and surface hydrophobicity for structural analysis.
- DPPH radical scavenging and ferric reducing antioxidant power (FRAP) assays for antioxidant activity.
- Surface activity measurements.
Main Results:
- Direct interaction between polyphenols and LPI was confirmed by SPR, with binding strength: quercetin > ellagic acid > rutin.
- The degree of conjugation followed the same order as binding strength.
- Conjugates exhibited significantly improved DPPH radical scavenging and FRAP antioxidant power compared to pure polyphenols.
- Surface activity of the conjugates decreased compared to LPI.
Conclusions:
- Polyphenol-protein conjugation is an effective strategy to enhance the antioxidant properties of lentil protein isolate.
- The developed conjugates represent a promising novel food ingredient with combined benefits of LPI and polyphenols.
- Further research can explore optimizing conjugation conditions and applications in food systems.
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