Protein precipitating capacity of phenolics of wild blueberry leaves and fruits

被引:69
|
作者
Naczk, M
Grant, S
Zadernowski, R
Barre, E
机构
[1] St Francis Xavier Univ, Dept Human Nutr, Antigonish, NS B2G 2WS, Canada
[2] Warminsko Mazurski Univ, Fac Food Sci, Olsztyn, Poland
[3] Univ Coll Cape Breton, Dept Biol, Sydney, NS B1P 6L2, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
lowbush blueberry; leaves; fruits; phenolics; phenolic-protein interactions; protein precipitating capacity; pH effect; Vaccinium angustifolium;
D O I
10.1016/j.foodchem.2005.03.017
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Phenolics (PP) were extracted from blueberry leaves and fruits with 70% (v/v) acetone and 95% (v/v) ethanol. The lyophilized crude PP extract was then fractionated on a Sephadex LH-20 column using first 95% (vv) ethanol as a mobile phase for elution of fraction of phenolics low in tannins then 50% (v/v) acetone to elute fraction rich in condensed tannins. Bovine serum albumin (BSA) was effectively precipitated by crude PP extracts at pH values between 4 and 5. A statistically significant (P < 0.05) linear relationship exists between the amount of PP-protein complex precipitated and the amount of PP added to the reaction mixture. The slope values of these lines indicated the tannin-rich fractions of crude PP extracts to be more effective protein precipitants than the other examined fractions. Based on the amount of gelatin, fetuin and BSA required to inhibit the formation of the dye-labeled BSA-PP complex by 50%, gelatin was 4-15 times more effective as a precipitation inhibitor than unlabeled BSA and fetuin. (C) 2005 Elsevier Ltd. All rights reserved.
引用
收藏
页码:640 / 647
页数:8
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