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Monitoring the apple polyphenol oxidase-modulated adduct formation of phenolic and amino compounds
- Minimally processed fruit products such as smoothies are increasingly coming into demand. However, they are often combined with dairy ingredients. In this combination, phenolic compounds, polyphenoloxidases, and amino compounds could interact. In this work, a model approach is presented where apple serves as a source for a high polyphenoloxidase activity for modulating the reactions. The polyphenoloxidase activity ranged from 128 to 333 nakt/mL in different apple varieties. From these, ‘Braeburn’ was found to provide the highest enzymatic activity. The formation and stability of resulting chromogenic conjugates was investigated. The results show that such adducts are not stable and possible degradation mechanisms leading to follow-up products formed are proposed. Finally, apple extracts were used to modify proteins and their functional properties characterized. There were retaining antioxidant properties inherent to phenolic compounds after adduct formation. Consequently, such interactions may also be utilized to improve the texturalMinimally processed fruit products such as smoothies are increasingly coming into demand. However, they are often combined with dairy ingredients. In this combination, phenolic compounds, polyphenoloxidases, and amino compounds could interact. In this work, a model approach is presented where apple serves as a source for a high polyphenoloxidase activity for modulating the reactions. The polyphenoloxidase activity ranged from 128 to 333 nakt/mL in different apple varieties. From these, ‘Braeburn’ was found to provide the highest enzymatic activity. The formation and stability of resulting chromogenic conjugates was investigated. The results show that such adducts are not stable and possible degradation mechanisms leading to follow-up products formed are proposed. Finally, apple extracts were used to modify proteins and their functional properties characterized. There were retaining antioxidant properties inherent to phenolic compounds after adduct formation. Consequently, such interactions may also be utilized to improve the textural quality of food products.…
Verfasserangaben: | Annika Reinkensmeier, Katrin Steinbrenner, Thomas HomannORCiD, Sara BusslerORCiD, Sascha RohnORCiDGND, Harshadrai Manilal RawelORCiDGND |
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DOI: | https://doi.org/10.1016/j.foodchem.2015.07.145 |
ISSN: | 0308-8146 |
ISSN: | 1873-7072 |
Pubmed ID: | https://pubmed.ncbi.nlm.nih.gov/26471529 |
Titel des übergeordneten Werks (Englisch): | Food chemistry |
Verlag: | Elsevier |
Verlagsort: | Oxford |
Publikationstyp: | Wissenschaftlicher Artikel |
Sprache: | Englisch |
Jahr der Erstveröffentlichung: | 2016 |
Erscheinungsjahr: | 2016 |
Datum der Freischaltung: | 22.03.2020 |
Freies Schlagwort / Tag: | Apple polyphenoloxidase; Functionality; Phenol-amino-adducts; Post-translational protein modification |
Band: | 194 |
Seitenanzahl: | 10 |
Erste Seite: | 76 |
Letzte Seite: | 85 |
Fördernde Institution: | project "LeguAN - Innovative functional food and feed products based on regional grain legumes with special consideration of the whole food supply chain" - Federal Ministry of Food and Agriculture (BMEL) [FKZ 511-06.01-28-1-54.070-10] |
Organisationseinheiten: | Mathematisch-Naturwissenschaftliche Fakultät / Institut für Ernährungswissenschaft |
Peer Review: | Referiert |