Monitoring the Interaction between Thermally Induced Whey Protein and Anthocyanin by Fluorescence Quenching Spectroscopy
The color stability of anthocyanins was shown to improve with addition of whey proteins (WP). The goal of this study was to investigate the binding mechanisms of purple corn, grape and black carrot anthocyanin extracts to native and preheated WP (40–80 °C, 3.6 μM) at a pH of 3 using fluorescence que...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/2/310 |