Effects of collagen hydrolysate on the stability of anthocyanins: Degradation kinetics, conformational change and interactional characteristics

被引：1

作者：

Ren, Gerui ^{[1
,2
]}

He, Ying ^{[1
]}

Liu, Lei ^{[1
]}

Wu, Yingjie ^{[1
]}

Jiao, Qingbo ^{[1
]}

Liu, Jiacheng ^{[1
]}

Cai, Xinpei ^{[1
]}

Zhu, Ying ^{[1
]}

Huang, Ying ^{[1
]}

Huang, Min ^{[1
,2
]}

Xie, Hujun ^{[1
,2
]}

机构：

[1] Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China

[2] Zhejiang Gongshang Univ, Key Lab Food Microbial Technol Zhejiang Prov, Hangzhou 310018, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 464卷

关键词：

Collagen hydrolysate; Anthocyanin; Stability; Interaction mechanism; Multispectral method; PROTEIN ISOLATE; PROPERTY; SYSTEMS; IMPACT; COLOR; ACID;

D O I：

10.1016/j.foodchem.2024.141513

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Anthocyanins are desirable compounds in the food industry owing to their attractive color and high biological activity; however, their poor stability remains a substantial challenge. Here, we show that low-concentration (15 mg/mL) collagen hydrolysate (CH) exhibits a potent stabilization effect on red cabbage anthocyanins (RCAs). CH extended the half-life of RCA by 6.2-fold from 40.7 to 251.1 h. Dynamic light scattering and transmission electron microscopy confirmed the formation of CH-RCA complexes, which exhibited stronger antioxidant activity than RCA alone. Ultraviolet-vis and infrared spectra demonstrated that RCA binding resulted in a more open and disordered CH structure. Centaureidin-3-O-glucoside (C3G) exhibited high affinity for CH, with a binding ratio close to 1.5:1. 1H nuclear magnetic resonance confirmed that the main interaction sites with CH were at the C3G A- and C-rings. This study clarifies how protein hydrolysates protect against anthocyanin degradation from experimental and theoretical aspects.

引用

页数：10

共 52 条

[41] Interaction of Protein Isolate with Anthocyanin Extracted from Black Soybean and Its Effect on the Anthocyanin Stability [J].