Physicochemical composition and techno-functional properties of bee pollen collected in Serbia
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АуториKostić, Aleksandar Ž.
Barać, Miroljub B.
Stanojevic, Sladjana P.
Tešić, Živoslav Lj.
Pesic, Mirjana B.
Чланак у часопису (Објављена верзија)
МетаподациПриказ свих података о документу
Physicochemical composition and techno-functional properties of bee pollens collected in Serbia were assessed. Analysed bee pollen contained 14.81-27.25% proteins, 1.31-6.78% lipids, 64.42-81.84% carbohydrates and 1.18-3.21% ash, with mean energy value of 375 kcal. Bee pollen showed low protein solubility (2.79-25.90 g/100 g), high carbohydrate solubility (31.2-75 g/100 g), good emulsifying properties (emulsion stability index ranged from 19.6 to 49.3 min and emulsion activity index ranged from 10.40 to 24.52 m(2)/g), non-foaming properties, poor water absorption capacity (0.92-2.25 g/g) and excellent oil absorption capacity (1-3.53 g/g). Protein solubility was positively correlated with carbohydrate content (r = 0.73, p lt 0.05), but negatively with ash and lipid content (r = -0.39, r = -0.46, p lt 0.05, respectively). The total protein content and lipid content were shown positive relationship with carbohydrate solubility (r = 039, r = 0.45, p lt 0.05, respectively). Emulsion s...tability was positively correlated with protein solubility (r = 0.47, p lt 0.05), whereas emulsion activity was negatively correlated with this parameter (r = -0.39, p lt 0.05). Water and oil absorption capacity were not shown significant correlations with other investigated parameters. The obtained data indicated that bee pollen could find useful application as food ingredient in variety of food products. (C) 2015 Elsevier Ltd. All rights reserved.
Кључне речи:Bee pollen / Physicochemical composition / Techno-functional properties
Извор:LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 2015, 62, 1, 301-309
- Elsevier Science Bv, Amsterdam