Chemical, Bioactive, and Functional Characterization of a Protein Preparation from Prunus padus L. Flour

Abstract

This study analyzed the chemical, functional, and bioactive properties of a protein preparation obtained from bird cherry (Prunus padus L.) flour. The extraction process significantly increased the protein content from 15.44 g/100 g to 39.72 g/100 g and altered the lipid composition, with an increase in saturated and polyunsaturated fatty acids. The protein preparation exhibited high solubility (76%) and water-binding capacity, demonstrating technological potential for use in the production of plant-based beverages and emulsions. Changes in color and emulsifying properties indicated its suitability for incorporation into colored food products. The analysis of total phenolic content, antioxidant activity, and amygdalin showed that the extraction process largely retained these bioactive prop