The College of Agriculture at the University of Basra organized a seminar on "The Effect of Polyphenolic-Protein Interaction on the Structure and Properties of Sorghum Protein Concentrate and its Use in Improving Some Quality Characteristics of Beef Patties."

The seminar, presented by researcher Ali Abdul Hussein Abdullah, aimed to prepare a protein concentrate from sorghum grains and modify it with different concentrations of phenolic compounds extracted from various plant byproducts (pomegranate, garlic, onion, orange, and lettuce). The study investigated the effect of this modification on the functional properties, chemical indicators, and structural composition of the protein concentrate and its use in improving the quality characteristics of refrigerated beef patties.

The study revealed that pomegranate extract exhibited the highest phenolic content and the best antioxidant activity. Therefore, its polyphenols were used in the modification at different concentrations. The resulting (pomegranate protein-polyphenol complex) achieved the highest covalent bonding and a significant improvement in functional properties and antioxidant activity compared to the control group.

The study showed that this modification caused changes in the protein's secondary structure, a decrease in thiol content, and an increase in tryptophan emission. When added to beef patties at concentrations of 0.2% and 0.3% and refrigerated for 10 days, sensory characteristics improved, and oxidation indicators and physicochemical changes decreased compared to the control treatment.

Media and Government Communication Division / College of Agriculture