Complexation of Anthocyanin-Bound Blackcurrant Pectin and Whey Protein: Effect of pH and Heat Treatment

A complexation study between blackcurrant pectin (BCP) and whey protein (WP) was carried out to investigate the impact of bound anthocyanins on pectin–protein interactions. The effects of pH (3.5 and 4.5), heating (85 °C, 15 min), and heating sequence (mixed-heated or heated-mixed) were studied. The...

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Detalles Bibliográficos
Autores principales: Salleh, Nurhazwani, Goh, Kelvin K. T., Waterland, Mark R., Huffman, Lee M., Weeks, Mike, Matia-Merino, Lara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268037/
https://www.ncbi.nlm.nih.gov/pubmed/35807448
http://dx.doi.org/10.3390/molecules27134202

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268037/
https://www.ncbi.nlm.nih.gov/pubmed/35807448
http://dx.doi.org/10.3390/molecules27134202

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