Lentil Protein and Tannic Acid Interaction Limits <i>in Vitro</i> Peptic Hydrolysis and Alters Peptidomic Profiles of the Proteins
Ruth T. Boachie, Ogadimma D. Okagu, Raliat O. Abioye, Nico Hüttmann, Teresa Oliviero, Edoardo Capuano +2 more
Journal of Agricultural and Food Chemistry
Abstract
In this study, the nature of lentil protein-tannic acid (LPTA) interaction and its effect on <i>in vitro</i> pepsin digestion were investigated. LPTA mixtures containing 1% w/v LP and 0.001-0.5% TA were prepared and characterized in terms of particle size, thermal properties, and secondary and tertiary structures. A 20-fold increase in particle size was observed in LPTA0.5% compared to LP control (without TA), indicating aggregation. Static quenching of tryptophan residues within the protein hydrophobic folds was observed. Increasing TA levels also enhanced protein thermal stability. Over 50% reduction in free amino groups of LPTA 0.5%, relative to LP, was observed after pepsin digestion. Cleavage specificity of pepsin and peptidomic profile of LP were modified by the presence of TA in LPTA 0.5%. This study showed that 0.5% w/v TA induced protein aggregation and reduced LP digestibility by hindering the accessibility of pepsin to the protein network, thus modifying the profile of released peptides.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
lentil protein-tannic acid (LPTA) interaction increases particle size
“A 20-fold increase in particle size was observed in LPTA0.5% compared to LP control (without TA), indicating aggregation.”
lentil protein-tannic acid (LPTA) interaction enhances protein thermal stability
“Increasing TA levels also enhanced protein thermal stability.”
lentil protein-tannic acid (LPTA) interaction reduces free amino groups
“Over 50% reduction in free amino groups of LPTA 0.5%, relative to LP, was observed after pepsin digestion.”