He Zhiyong, Xu Mingzhu, Zeng Maomao, Qin Fang, Chen Jie
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Food Chem. 2016 Nov 1;210:221-7. doi: 10.1016/j.foodchem.2016.04.116. Epub 2016 Apr 26.
The effects of casein and whey proteins, preheated at 40-100°C and 45-60°C for 15min, respectively, on color loss and anthocyanins degradation in grape skin anthocyanins extracts (GSAE) at pH 3.2 and 6.3 were evaluated. Preheating milk proteins effectively improved their protective effects against color loss and anthocyanins degradation in GSAE solutions during thermal treatment (at 80°C for 2h), H2O2 oxidation (0.005% H2O2 for 1h) and illumination (at 5000lx for 5 d). Whey proteins and casein, preheated at 50°C and 60°C for 15min, respectively, demonstrated the optimal protective effects. However, preheated whey proteins had a better protective effect on the thermal, oxidation and photo stability of GSAE, decreasing the thermal, oxidative and photo degradation of anthocyanins in GSAE 71.59%, 32.22% and 56.92% at pH 3.2 and 54.91%, 22.89% and 46.68% at pH 6.3, respectively.
分别在40 - 100°C和45 - 60°C下预热15分钟的酪蛋白和乳清蛋白，对pH值为3.2和6.3的葡萄皮花青素提取物（GSAE）的颜色损失和花青素降解的影响进行了评估。预热乳蛋白有效地提高了它们在热处理（80°C，2小时）、H2O2氧化（0.005% H2O2，1小时）和光照（5000lx，5天）过程中对GSAE溶液颜色损失和花青素降解的保护作用。分别在50°C和60°C下预热15分钟的乳清蛋白和酪蛋白表现出最佳保护作用。然而，预热的乳清蛋白对GSAE的热稳定性、氧化稳定性和光稳定性具有更好的保护作用，在pH值为3.2时，GSAE中花青素的热降解、氧化降解和光降解分别降低了71.59%、32.22%和56.92%；在pH值为6.3时，分别降低了54.91%、22.89%和46.68%。
