Complexation of bovine β-lactoglobulin with malvidin-3-O-glucoside and its effect on the stability of grape skin anthocyanin extracts

Food Chemistry

Volumn 209, Issue , 2016, Pages 234-240

  He, Zhiyong ^a   Zhu, Haidong ^a   Xu, Mingzhu ^a   Zeng, Maomao ^a   Qin, Fang ^a   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Anthocyanin stability; Circular dichroism; Fluorescence spectroscopy; Fourier transform infrared; Grape skin anthocyanin extracts; Whey protein anthocyanin complexation; Lactoglobulin

Indexed keywords

BINDING ENERGY; BINS; CARBOHYDRATES; CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLAVONOIDS; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; MAMMALS; PROTEINS; STABILITY;

ANTHOCYANIN STABILITIES; FOURIER TRANSFORM INFRA REDS; GRAPE SKIN; LACTOGLOBULIN; WHEY PROTEINS;

ANTHOCYANINS;

ANTHOCYANIN; BETA LACTOGLOBULIN; HYDROGEN PEROXIDE; WHEY PROTEIN; FOOD DYE; GLUCOSIDE; LACTOGLOBULIN; MALVIDIN-3-GLUCOSIDE; PLANT EXTRACT; PROTEIN BINDING; SOLUTION AND SOLUBILITY;

ALPHA HELIX; ARTICLE; BETA SHEET; BINDING AFFINITY; CHEMICAL INTERACTION; CIRCULAR DICHROISM; COLOR; COMPLEX FORMATION; CONFORMATION; FLUORESCENCE SPECTROSCOPY; GRAPE; HEAT TREATMENT; HYDROPHOBICITY; ILLUMINATION; INFRARED SPECTROSCOPY; MOLECULAR STABILITY; NONHUMAN; OXIDATION; PH; ANIMAL; BOVINE; CHEMISTRY; FOOD HANDLING; FRUIT; OXIDATION REDUCTION REACTION; PROTEIN SECONDARY STRUCTURE; SOLUTION AND SOLUBILITY; VITIS;

ANIMALS; ANTHOCYANINS; CATTLE; FOOD COLORING AGENTS; FOOD HANDLING; FRUIT; GLUCOSIDES; HYDROGEN PEROXIDE; LACTOGLOBULINS; OXIDATION-REDUCTION; PLANT EXTRACTS; PROTEIN BINDING; PROTEIN STRUCTURE, SECONDARY; SOLUTIONS; VITIS;

EID: 84964465017     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.048     Document Type: Article

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