DEVELOPMENT OF A METHOD FOR OBTAINING THE COMPLEX “CASEIN POLYPHENOLIC COMPOUNDS” ENRICHED WITH CHLOROGENIC ACID

Abstract

Milk casein micelles can serve as a form of stabilisation and delivery of various biologically active substances, in particular polyphenolic compounds ("PPs"), to the body. The work is dedicated to the production of casein micelles in which PPs are incorporated. The idea of the work was to introduce isolated polyphenolic compounds from sunflower meal enriched with chlorogenic acid in certain concentrations (1.5 g or 0.75 g per 30 g of casein) into skimmed milk and, after incubation, to induce the formation of casein micelles in which "PP" can be incorporated. It was shown that 'PP' was incorporated into the protein micelles of colostrum casein with the optimum ratio between 'PP' and casein being 0.75 g to 1.5 g per 30 g of casein on a dry matter basis. It was found that the binding of PP to casein micelles was accompanied by an increase in the extractability of some proteins from the micelles. It is suggested that PPs are held in the micelles by weak intermolecular bonds, as evidenced by the transition of PPs to the aqueous phase after extraction.