Aronia berry has a strong unpleasant astringency, however, few approaches have been developed to modify it. This study aims to screen out the suitable proteins to mitigate astringency in aronia juice, elucidate the interaction mechanism, and evaluate the digestive stability of formed complexes. Among proteins tested, two egg white powders (original P-110 and modified M-200) were the optimal ones with 0.5 % (w/w) addition to effectively reduce astringency. At room temperature (25 °C), the interaction of proanthocyanidins (PAs) with both P-110 and M-200 was spontaneous, endothermic, and majorly driven by hydrophobic interaction. The binding affinity of PAs with M-200 is stronger than that with P-110. On the other hand, the egg white protein-PA aggregates enhanced the stability of PAs during digestion, allowing more PAs to reach gut microbiota to exert their bioactivities. This study improves fundamental understanding of egg white protein-PAs interaction and provides a practical processing approach for aronia industry.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141748 | DOI Listing |
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