Effects of black soybean peel anthocyanins on the structural and functional properties of wheat gluten
This study revealed that BAE effectively enhanced a range of functional properties of WG. The interaction between WG and BAE also improved the bioavailability and nutritional value of them. Furthermore, the interaction mode between BAE and WG was investigated. These findings lay a foundation for utilizing gluten-anthocyanins in the food sector. © 2024 Society of Chemical Industry.
Authors
- Jianxia Sun (ORCID: https://orcid.org/0000-0002-0456-0422)
- Tongyun Wu
- Weibin Bai (ORCID: https://orcid.org/0000-0003-1729-2970)
Institutions
- Guangdong University of Technology (CN)
- Jinan University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-12-21
- DOI
- https://doi.org/10.1002/jsfa.14080
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.35
Funders
- National Natural Science Foundation of China