Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract

被引：6
作者：
He, Wenjia [1 ,2 ]
Jiang, Yuting [1 ,4 ]
Chen, Kang [3 ]
Chen, Jie [1 ,4 ]
Zeng, Maomao [1 ,4 ]
Qin, Fang [1 ,4 ]
Wang, Zhaojun [1 ,4 ]
He, Zhiyong [1 ,4 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Zhejiang Univ Technol, Coll Food Sci & Technol, Hangzhou 310014, Peoples R China
[3] Univ Turku, Dept Technol, Food Sci, FI-20014 Turku, Finland
[4] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China
来源：
FOOD BIOSCIENCE | 2023年 / 53卷
基金：
中国国家自然科学基金;
关键词：
Mulberry anthocyanin extract; Soy protein hydrolysate; Ultrafiltration-recovered; Molecular mass; Color stability; ANTIOXIDANT; BINDING; WHEY;
D O I：
10.1016/j.fbio.2023.102624
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of three ultrafiltration-recovered soy protein hydrolysate fractions (USHFs) with different molecular weights (>10 kDa for USHF-1, 1-10 kDa for USHF-2, and <1 kDa for USHF-3) on mulberry anthocyanin extract (MAE) was investigated under the condition of neutral pH for the first time in this study. Generally, all USHFs showed pronounced color- and anthocyanin-stabilized effects. The addition of 1 mg/mL of USHF-3 showed best protection for anthocyanin stability in this study. Based on the spectroscopic results, the electrostatic interactions were the main forces in the binding system between USHF-3 and cyanidin-3-O-glucoside (C3G) indicated by the negative Delta H and positive Delta S values. USHF-1 and USHF-2 and their complexes with C3G were mainly driven by hydrophobic interactions determined with positive Delta H and positive Delta S values. C3G addition resulted in tertiary structural changes of the USHFs. Overall, the complexation of USHFs and C3G participates in maintaining anthocyanin stability.
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页数：9
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