Enhancement of Physicochemical and Functional Properties of Chicken Breast Protein Through Polyphenol Conjugation: A Novel Ingredient for Protein Supplements

Abstract

Polyphenol conjugation has emerged as a promising approach to enhance the technological properties and physiological benefits of food proteins. This study investigated the effects of polyphenol conjugation on the technological properties, antioxidant capacity, and in vitro digestibility of chicken breast (CB) proteins. Conjugation with (-)-epigallocatechin 3-gallate (EGCG) and tannic acid (TA) significantly reduced sulfhydryl content. EGCG conjugates exhibited higher turbidity and greater molecular weight aggregates (>245 kDa). Fourier-transform infrared spectroscopy (FTIR) revealed alterations in protein secondary structures, with shifts in amide I and II bands. Polyphenol conjugation significantly enhanced the water-holding capacity of chicken muscle proteins, particularly for CB-TA (3.29 g/g) and CB-EGCG (3.13 g/g) compared to the control (2.25 g/g). The emulsion stability index improved notably in CB-EGCG (96.23 min) and CB-TA (87.24 min) compared to the control (69.05 min). Color analysis revealed darker and more intense hues for CB-EGCG, while CB-TA maintained a lighter appearance, making it potentially preferable for industrial applications requiring neutral-colored powders. Moreover, polyphenol conjugation could enhance antioxidant capacity, particularly in conjugates with EGCG (p < 0.05). In vitro protein digestibility remained comparable across treatments (p > 0.05). Our findings could indicate the potential of chicken muscle protein-polyphenol conjugates as innovative ingredients for high-quality protein supplements.