TY - JOUR A1 - Reinkensmeier, Annika A1 - Steinbrenner, Katrin A1 - Homann, Thomas A1 - Bussler, Sara A1 - Rohn, Sascha A1 - Rawel, Harshadrai Manilal T1 - Monitoring the apple polyphenol oxidase-modulated adduct formation of phenolic and amino compounds JF - Food chemistry N2 - 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 textural quality of food products. KW - Apple polyphenoloxidase KW - Phenol-amino-adducts KW - Post-translational protein modification KW - Functionality Y1 - 2016 U6 - https://doi.org/10.1016/j.foodchem.2015.07.145 SN - 0308-8146 SN - 1873-7072 VL - 194 SP - 76 EP - 85 PB - Elsevier CY - Oxford ER - TY - JOUR A1 - Reinkensmeier, Annika A1 - Bassler, Sara A1 - Schlueter, Oliver A1 - Rohn, Sascha A1 - Rawel, Harshadrai Manilal T1 - Characterization of individual proteins in pea protein isolates and air classified samples JF - Food research international N2 - Generally, pea proteins are extracted at comparatively acidic or basic pH values to provide a basis for protein isolate production. Such processing steps result in partial denaturation of the proteins rendering them in most cases insoluble at food processing pH conditions and limiting their application in food products. Here, the comparison of the solubility properties of pea proteins in protein enriched fractions deriving from air classification is reported. Protein content, solubility, and physicochemical parameters of different fractions of the pea (Pisum sativum) variety 'Salamanca' were investigated as a function of pH using SDS-PAGE and surface hydrophobicity. Whole pea flour (20% protein), air classified, protein-enriched pea flour (48% protein), pea flour made from hulls (2.8% protein), and pea protein isolate (81% protein) served as test materials. Fractionation and pH value affected the composition and surface hydrophobicity of the proteins as well as the content of trypsin inhibitors. All samples showed a high buffering capacity in the range of pH 4 to 10. The direct comparison documents the comparatively better protein quality of the air classified, protein enriched pea fraction. The solubility of the pea protein isolate can be improved by using selected additives, giving new possibilities for plant protein application. Relevant technofunctional properties were determined and compared with two commercially available pea-based products (whole pea flour and an isolate). Water binding capacity was highest for the commercially available pea flour followed by the pea hull flour. Fat binding capacity remained more or less unchanged. (C) 2015 Elsevier Ltd. All rights reserved. KW - Pea flour KW - Pea protein isolate KW - Extraction KW - Physicochemical properties KW - Technofunctional properties Y1 - 2015 U6 - https://doi.org/10.1016/j.foodres.2015.05.009 SN - 0963-9969 SN - 1873-7145 VL - 76 SP - 160 EP - 167 PB - Elsevier CY - Amsterdam ER -