Interactions between Hazelnut (Corylus avellana L.) Protein and Phenolics and In Vitro Gastrointestinal Digestibility

In this study, we investigated the formation of protein–phenolic complexes from dephenolized hazelnut meal protein isolates (dHPI) and skin phenolic extracts (HSE) their effects on bioaccessibility both proteins phenolics. The dHPI–HSE were considerable size dependent HSE concentration due to aggregation. Although catechin was main component HSE, it did not cause aggregation, except for a slight rise in particle size. According fluorescence quenching, extract complex had linear Stern–Volmer plot expressing static quenching between 0–0.5 mM concentration; interaction mainly hydrogen bonding van der Waals forces (?H < 0 ?S 0), reaction spontaneous (?G 0). Fourier transform infrared (FTIR) spectroscopy results, higher caused an increase irregular structures protein, while lowest altered regular structure. Skin alter digestibility proteins, but dephenolization reduced degree hydrolysis by pancreatin. beneficial effect phenols, predominantly those galloylated form catechins, such as gallocatechin gallate epigallocatechin gallate. Thus, antioxidant activity analysis results showed that obtained may promote transition compounds gastrointestinal tract without degradation.