Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy

The color stability of anthocyanins (ACN) has been shown to be improved by interaction with whey proteins (WP). In this study, we explore the ACN–WP interaction using Fourier transform infrared spectroscopy (IR). ACN from purple corn, grape, and black carrot (50 μM) were evaluated. IR spectra (4000–...

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Detalles Bibliográficos
Autores principales: Ren, Shuai, Rodriguez-Saona, Luis, Giusti, M. Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911780/
https://www.ncbi.nlm.nih.gov/pubmed/35268638
http://dx.doi.org/10.3390/molecules27051538

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8911780/
https://www.ncbi.nlm.nih.gov/pubmed/35268638
http://dx.doi.org/10.3390/molecules27051538

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