Abstract
Model systems of egg white protein and green coffee extract were dry heated at 110 or 180oC for up to 1 h to investigate the extent of interactions between coffee polyphenols and a protein of high nutritional significance. Saccharose, starch, sunflower oil, and ferrous ions were also applied to the model mixtures. In heated and control systems amino acid profiles, in vitro pepsin digestibility, color, and antioxidant properties were analyzed. Among heated samples, high protein nutritional value was obtained in the system containing 3% of green coffee extract, while the least favorable conditions for maintaining protein high nutritional value were observed in system of protein, saccharose, starch, and sunflower oil without addition of coffee polyphenols. The samples of high protein nutritional value were also characterized by high antioxidant activity.
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