Physicochemical composition and techno-functional properties of bee pollen collected in Serbia
Само за регистроване кориснике
2015
Аутори
Kostić, AleksandarBarać, Miroljub
Stanojević, Sladjana
Milojković-Opsenica, Dušanka M.
Tešić, Živoslav
Sikoparija, Branko
Radisić, Predrag
Prentović, Marija
Pešić, Mirjana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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.
Кључне речи:
Bee pollen / Physicochemical composition / Techno-functional propertiesИзвор:
LWT-Food Science and Technology, 2015, 62, 1, 301-309Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- Коришћење биљних извора протеина, дијеталних влакана и антиоксиданаса у производњи хране (RS-MESTD-Technological Development (TD or TR)-31069)
DOI: 10.1016/j.lwt.2015.01.031
ISSN: 0023-6438
WoS: 000351645800042
Scopus: 2-s2.0-84923225591
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Kostić, Aleksandar AU - Barać, Miroljub AU - Stanojević, Sladjana AU - Milojković-Opsenica, Dušanka M. AU - Tešić, Živoslav AU - Sikoparija, Branko AU - Radisić, Predrag AU - Prentović, Marija AU - Pešić, Mirjana PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3800 AB - 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 stability 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. PB - Elsevier Science Bv, Amsterdam T2 - LWT-Food Science and Technology T1 - Physicochemical composition and techno-functional properties of bee pollen collected in Serbia EP - 309 IS - 1 SP - 301 VL - 62 DO - 10.1016/j.lwt.2015.01.031 ER -
@article{ author = "Kostić, Aleksandar and Barać, Miroljub and Stanojević, Sladjana and Milojković-Opsenica, Dušanka M. and Tešić, Živoslav and Sikoparija, Branko and Radisić, Predrag and Prentović, Marija and Pešić, Mirjana", year = "2015", abstract = "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 stability 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.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT-Food Science and Technology", title = "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia", pages = "309-301", number = "1", volume = "62", doi = "10.1016/j.lwt.2015.01.031" }
Kostić, A., Barać, M., Stanojević, S., Milojković-Opsenica, D. M., Tešić, Ž., Sikoparija, B., Radisić, P., Prentović, M.,& Pešić, M.. (2015). Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. in LWT-Food Science and Technology Elsevier Science Bv, Amsterdam., 62(1), 301-309. https://doi.org/10.1016/j.lwt.2015.01.031
Kostić A, Barać M, Stanojević S, Milojković-Opsenica DM, Tešić Ž, Sikoparija B, Radisić P, Prentović M, Pešić M. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. in LWT-Food Science and Technology. 2015;62(1):301-309. doi:10.1016/j.lwt.2015.01.031 .
Kostić, Aleksandar, Barać, Miroljub, Stanojević, Sladjana, Milojković-Opsenica, Dušanka M., Tešić, Živoslav, Sikoparija, Branko, Radisić, Predrag, Prentović, Marija, Pešić, Mirjana, "Physicochemical composition and techno-functional properties of bee pollen collected in Serbia" in LWT-Food Science and Technology, 62, no. 1 (2015):301-309, https://doi.org/10.1016/j.lwt.2015.01.031 . .