摘要
Whey protein isolate(WPI)was dietary protein with various functional properties and nutritional value,while anthocyanins were famous for their biological activities.This study aimed to investigate the effect of the interaction between WPI and rose anthocyanin extract(RAEs)at pH7.0 and pH9.0 on the structure,emulsification,and digestibility of WPI.The results showed that compared with the initial WPI,all WPI-RAEs complexes presented lower hydrophobicity and free SH content,higher absoluteζ-potential,thermal stability,and emulsification.In addition,the interaction of WPI and RAEs could reduce the digestibility of WPI.More importantly,WPI-RAEs complexes may be more effective emulsifiers than the original WPI,which was of great value to the dairy processing industry and food nutrition.
基金
supported by the grants from Xinjiang Innovation Team Construction Project in Key Areas,National Key Technology R&D Program for the 13th five-year plan(2017 BAD 33B05)
the Jiangsu province“Collaborative Innovation Center for Food Safety and Quality Control”industry development program.
