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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Principais autores:	Nurhazwani Salleh, Kelvin K. T. Goh, Mark R. Waterland, Lee M. Huffman, Mike Weeks, Lara Matia-Merino
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2022-06-01
סדרה:	Molecules
נושאים:	blackcurrant pectin extract blackcurrant polyphenols whey protein anthocyanin-protein interactions pectin-protein interactions light scattering
גישה מקוונת:	https://www.mdpi.com/1420-3049/27/13/4202
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