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预热浓缩乳清蛋白对紫甘薯花青素稳定性的影响。

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

作者信息

Zhang Shuo, Deng Guowei, Wang Fang, Xu Haiyan, Li Jiagen, Liu Jialei, Wu Dengfeng, Lan Shitao

机构信息

Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China.

College of Life Sciences, Sichuan Normal University, Chengdu 610101, China.

出版信息

Polymers (Basel). 2023 Aug 6;15(15):3315. doi: 10.3390/polym15153315.

DOI:10.3390/polym15153315
PMID:37571210
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10422442/
Abstract

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 °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 HO 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.

摘要

花青素（ANs）具有很强的抗氧化活性，能够抑制慢性疾病，但花青素的不稳定性限制了它们的应用。研究了预热乳清蛋白浓缩物（WPC）对紫甘薯花青素稳定性的保护作用。在25℃下储存5小时后，WPC-ANs中花青素的保留率为85.88%。WPC-ANs在加热处理中花青素保留率更高。在光照和紫外灯下暴露6小时后，WPC-ANs中花青素的保留率分别为78.72%和85.76%。当过氧化氢浓度为0.50%时，复合物中花青素的保留率为62.04%。在模拟消化液中，WPC-ANs的稳定性和抗氧化活性得到了提高。根据荧光猝灭光谱，WPC-ANs之间的结合是静态猝灭，它们之间的结合力在一个结合位点上是疏水相互作用。紫外可见吸收光谱和傅里叶变换红外光谱（FTIR）分析进一步表明，WPC的预热温度和预热时间会影响WPC中氨基酸残基的二级结构和微环境。总之，预热WPC可以通过非共价相互作用与紫甘薯花青素结合，成功地保持其稳定性。

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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7b2c/10422442/c1596108b630/polymers-15-03315-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/7b2c/10422442/ba0f76431691/polymers-15-03315-g008.jpg
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