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Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes

In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC−PCCA, WPI−PCCA, WPI−PC−PCCA, and CS−PC−PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability...

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Principais autores: Jialin Dai, Yanye Ruan, Ying Feng, Bin Li
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-11-01
coleção:Foods
Assuntos:
purple corn anthocyanin
physicochemical properties
bioactivity
structural characterization
in vitro gastrointestinal digestion
Acesso em linha:https://www.mdpi.com/2304-8158/11/22/3665
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