College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , People's Republic of China 430023.
Department of Food Science , Rutgers University , 65 Dudley Road , New Brunswick , New Jersey 08901 , United States.
J Agric Food Chem. 2018 Sep 12;66(36):9556-9564. doi: 10.1021/acs.jafc.8b03125. Epub 2018 Aug 28.
The poor thermal and acid stabilities of anthocyanins greatly limit their industrial applications as functional food ingredients. This work investigated the ability of the Maillard reaction products (MRPs) of whey protein isolates and glucose to enhance the thermal stability of anthocyanins over the pH range of 2.0-7.0. Anthocyanin dispersions were subjected to up to 120 min of thermal treatment at 80 °C. The improvement in the color stability and antioxidant capacity of the anthocyanin dispersions indicated that MRP remarkably inhibited anthocyanin degradation. Fluorescence spectroscopy results suggested that anthocyanins and MRPs form complexes through hydrophobic interactions. These complexes effectively attenuated anthocyanin degradation under heat treatment at pH 6.0. The particle sizes of MRPs alone or in complex with anthocyanins remained unchanged after heating. The novel protein delivery system proposed in this study expands the applications of anthocyanins as acid- and heat-stable functional food ingredients.
花色苷的热稳定性和酸稳定性较差，极大地限制了其作为功能性食品成分的工业应用。本研究探讨了乳清蛋白分离物和葡萄糖的美拉德反应产物（MRP）在 pH 值 2.0-7.0 范围内提高花色苷热稳定性的能力。将花色苷分散体在 80°C 下进行长达 120 分钟的热处理。花色苷分散体的颜色稳定性和抗氧化能力的提高表明，MRP 显著抑制了花色苷的降解。荧光光谱结果表明，花色苷和 MRP 通过疏水相互作用形成复合物。这些复合物在 pH 值 6.0 下的热处理过程中有效地减缓了花色苷的降解。MRP 单独或与花色苷形成复合物加热后粒径保持不变。本研究提出的新型蛋白质递送系统扩展了花色苷作为酸和热稳定的功能性食品成分的应用。
