Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes

Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes

In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC−PCCA, WPI−PCCA, WPI−PC−PCCA, and CS−PC−PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability...

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Bibliographic Details
Main Authors: Jialin Dai, Yanye Ruan, Ying Feng, Bin Li
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
purple corn anthocyanin
physicochemical properties
bioactivity
structural characterization
in vitro gastrointestinal digestion
Online Access:https://www.mdpi.com/2304-8158/11/22/3665

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https://www.mdpi.com/2304-8158/11/22/3665

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