Physicochemical composition and techno-functional properties of bee pollen collected in Serbia
Authorized Users Only
AuthorsKostić, Aleksandar Ž.
Barać, Miroljub B.
Stanojević, Slađana P.
Tešić, Živoslav Lj.
Pešić, Mirjana B.
Article (Published version)
MetadataShow full item record
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.
Keywords:Bee pollen / Physicochemical composition / Techno-functional properties
Source:LWT -food Science and Technology ( Lebensmittel - Wissenschaft und Technologie), 2015, 62, 1, 301-309
- Elsevier Science Bv, Amsterdam
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
- Supplementary material: http://cherry.chem.bg.ac.rs/handle/123456789/3404