Determining role of structure in the stability increase of purple sweet potato anthocyanins bound to proteins

Abstract The stability of anthocyanins is poor, seriously affecting their biological activity. The effect of bovine serum albumin (BSA) on the stability of purple sweet potato anthocyanins (PSPA) and its mechanism of action was investigated. Eleven anthocyanins in purple sweet potato were identified...

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Hlavní autoři:	Zhiyi Zhang, Qingqing Yu, Shuang Zhao, Wenting Zhao, Pan Wang, Xiaoyan Zhao, Dan Wang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Wiley 2024-03-01
Edice:	Food Frontiers
Témata:	anthocyanin bovine serum albumin conformational relationships fluorescence spectroscopy liquid chromatography purple sweet potato
On-line přístup:	https://doi.org/10.1002/fft2.351
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