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Last Updated: a month ago

Possible Interaction: Anthocyanins and Whey Protein Isolate

supplement:

Anthocyanins

Research Papers that Mention the Interaction

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.
Journal of agricultural and food chemistry  •  2018  |  View Paper
Additionally, high binding ability of WP with AC was shown to be responsible for its superior copigmentation effects.
The fluorometric results demonstrated that a static and heat-stable binding between WP and AC occurred, leading to modification in size, hydrophobicity, and secondary structures of WP.
These results may contribute to a better understanding on the enhanced colouring proprieties of anthocyanins by using whey proteins.
International journal of biological macromolecules  •  2018  |  View Paper
Four biopolymers (1%) were examined for their potential to inhibit anthocyanin degradation: native whey protein ; denatured whey protein; citrus pectin; and beet pectin.
Food research international  •  2015  |  View Paper