Exploring the effects of whey protein components on the interaction and stability of cyanidin‐3‐<i>O</i>‐glucoside
The presence of WPI and its components enhanced the thermal stability, light stability, and oxidation stability of C3G. Preheated proteins exhibited a more pronounced effect than unheated proteins. These findings highlight the potential of preheating protein at appropriate temperatures to preserve C3G stability and bioactivity during food processing. © 2024 Society of Chemical Industry.
Authors
- Yuhang Xiao (ORCID: https://orcid.org/0000-0003-1612-0245)
- Nazimah Hamid (ORCID: https://orcid.org/0000-0001-7662-095X)
- Chengli Jia (ORCID: https://orcid.org/0000-0001-6485-2139)
- Wenli Luan
- Mengmeng Ju
- Huimin Zhang (ORCID: https://orcid.org/0000-0002-5359-1399)
- Aidong Sun (ORCID: https://orcid.org/0000-0001-8854-8887)
- Qianli Ma (ORCID: https://orcid.org/0000-0003-2195-8181)
- Dansen Shang
- Haoqin Qiu
- Shijing Jiang
Institutions
- Beijing Forestry University (CN)
- Auckland University of Technology (NZ)
- Beijing Chemical Industry Research Institute (China) (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-08-23
- DOI
- https://doi.org/10.1002/jsfa.13828
- Citations
- 7
- Primary Topic
- Protein Interaction Studies and Fluorescence Analysis
- Type
- article
- Field-Weighted Citation Impact
- 1.64
Funders
- National Natural Science Foundation of China