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2025 AOCS Posters

Protein and Co-Products

Protein and Co-Products Poster Session

Structural, rheological, interfacial, and functional properties of protein-polyphenol complexes in matcha beverages

Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Room: Expo Hall
Abstract: With growing interest in dairy-free products, several tea beverages are formulated using plant-based milk. Matcha powder, a polyphenolic mixture, is a novel ingredient used widely in preparing tea beverages. Currently, limited information is available on the protein–polyphenol interactions in matcha beverages and the potential effects in modulating the bio-availability of dietary compounds. Hence, this research investigates the protein–polyphenol interaction in matcha beverages prepared using five different matcha powders and almond milk powder or traditional skim milk powder. The formation of protein–polyphenol complexes and their influence on the rheological, interfacial, secondary structural, emulsification, and protein digestibility of the beverages were investigated. The rheological studies revealed the shear thinning properties of the matcha beverages, with relatively low apparent viscosity noticed in almond powder-based beverages. The Fourier transform infrared spectroscopy confirmed the covalent interactions between the proteins and polyphenols in the beverages, with interaction strength varying based on the matcha type. Secondary structural analysis demonstrated the increase in b-sheets in almond powder-based beverages and a decrease in antiparallel b-sheets in skim powder-based beverages. The emulsification capacity of the skim milk powder-based beverages was superior owing to their stable interfacial rheology at the oil-water interface and relatively small droplet size (20 – 120 nm). Consequently, the protein digestibility of these beverages was higher compared to almond-milk-based beverages. Overall, this study indicates the importance of selecting suitable protein sources and matcha types for designing non-dairy beverages with superior functionality and digestibility.