Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
Different protein-anthocyanin complexes engineered by ultrasound and alkali treatment: Structural characterization and color stability
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DOI：
10.1016/j.foodchem.2023.136693
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发表时间：
2023-06-28
期刊：
影响因子：
8.8
通讯作者：
Xu, Xinglian
中科院分区：
文献类型：
--
作者：
Gao, Qianni;Chen, Jiahui;Xu, Xinglian
通过碱处理（AT）和超声波（UT）辅助处理产生共价蛋白质-花青素复合物，我们研究了处理方法和蛋白质类型对缀合效率，蛋白质结构和颜色稳定性的影响。我们的研究结果表明，花青素（ACN）有效地接枝到蛋白质上，其中肌原纤维蛋白（MP）在UT后表现出最高的缀合效率，为88.33%（p
Through alkali treatment (AT) and ultrasound (UT)-assisted processing producing covalent protein-anthocyanin complexes, we investigated the impact of treatment methods and protein types on conjugation efficiency, protein structure, and color stability. Our findings revealed the effective grafting of anthocyanins (ACNs) onto proteins, with myofibrillar protein (MP) exhibiting the highest conjugation efficiency of 88.33% after UT (p