Effect of Preheating Whey Protein Concentrate on the Stability of Purple Sweet Potato Anthocyanins

被引：7

作者：

Zhang, Shuo ^{[1
]}

Deng, Guowei ^{[1
]}

Wang, Fang ^{[1
]}

Xu, Haiyan ^{[2
]}

Li, Jiagen ^{[1
]}

Liu, Jialei ^{[3
]}

Wu, Dengfeng ^{[1
]}

Lan, Shitao ^{[1
]}

机构：

[1] Chengdu Normal Univ, Coll Chem & Life Sci, Sichuan Prov Key Lab Dev & Utilizat Characterist H, Chengdu 611130, Peoples R China

[2] Sichuan Normal Univ, Coll Life Sci, Chengdu 610101, Peoples R China

[3] Chinese Acad Agr Sci, Inst Environm & Sustainable Dev Agr, Beijing 100081, Peoples R China

来源：

POLYMERS | 2023年 / 15卷 / 15期

关键词：

preheating temperature; preheating time; whey protein concentrate; anthocyanins; stability; interaction; SOYBEAN SEED COAT; ANTIOXIDANT ACTIVITY; BETA-LACTOGLOBULIN; REACTION-PRODUCTS; MILK-PROTEINS; SERUM-ALBUMIN; FLUORESCENCE; COMPLEXATION; ISOLATE; CASEIN;

D O I：

10.3390/polym15153315

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Anthocyanins (ANs) have strong antioxidant activities and can inhibit chronic diseases, but the instability of ANs limits their applications. The conservation of preheating whey protein concentrate (WPC) on the stability of purple sweet potato ANs was investigated. The retention of ANs in WPC-ANs was 85.88% after storage at 25 & DEG;C for 5 h. WPC-ANs had higher retention of ANs in heating treatment. The retention rates of ANs in WPC-ANs exposed to light and UV lamps for 6 h were 78.72% and 85.76%, respectively. When the concentration of H2O2 was 0.50%, the retention rate of ANs in the complexes was 62.04%. WPC-ANs' stability and antioxidant activity were improved in simulated digestive juice. The WPC-ANs connection was static quenching, and the binding force between them was a hydrophobic interaction at one binding site, according to the fluorescence quenching spectroscopy. UV-visible absorption spectroscopy and Fourier transform infrared spectroscopy (FTIR) analysis further indicated that the secondary structure and microenvironment of amino acid residues in WPC can be impacted by the preheating temperature and preheating times of WPC. In conclusion, preheating WPC can successfully preserve the stability of purple sweet potato ANs by binding to them through a non-covalent interaction.

引用

页数：14

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