A1 Refereed original research article in a scientific journal
Comparison of different ultrafiltration-recovered soy protein hydrolysate fractions and their effects on the stability of mulberry anthocyanin extract
Authors: He Wenjia, Jiang Yuting, Chen Kang, Chen Jie, Zeng Maomao, Qin Fang, Wang Zhaojun, He Zhiyong
Publisher: Elsevier
Publication year: 2023
Journal: Food Bioscience
Journal name in source: FOOD BIOSCIENCE
Journal acronym: FOOD BIOSCI
Article number: 102624
Volume: 53
Number of pages: 9
ISSN: 2212-4292
eISSN: 2212-4306
DOI: https://doi.org/10.1016/j.fbio.2023.102624(external)
Web address : https://doi.org/10.1016/j.fbio.2023.102624(external)
The effects of three ultrafiltration-recovered soy protein hydrolysate fractions (USHFs) with different molecular weights (>10 kDa for USHF-1, 1-10 kDa for USHF-2, and <1 kDa for USHF-3) on mulberry anthocyanin extract (MAE) was investigated under the condition of neutral pH for the first time in this study. Generally, all USHFs showed pronounced color- and anthocyanin-stabilized effects. The addition of 1 mg/mL of USHF-3 showed best protection for anthocyanin stability in this study. Based on the spectroscopic results, the electrostatic interactions were the main forces in the binding system between USHF-3 and cyanidin-3-O-glucoside (C3G) indicated by the negative ΔH and positive ΔS values. USHF-1 and USHF-2 and their complexes with C3G were mainly driven by hydrophobic interactions determined with positive ΔH and positive ΔS values. C3G addition resulted in tertiary structural changes of the USHFs. Overall, the complexation of USHFs and C3G participates in maintaining anthocyanin stability.
