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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Autori principali:	Zhiyi Zhang, Qingqing Yu, Shuang Zhao, Wenting Zhao, Pan Wang, Xiaoyan Zhao, Dan Wang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Wiley 2024-03-01
Serie:	Food Frontiers
Soggetti:	anthocyanin bovine serum albumin conformational relationships fluorescence spectroscopy liquid chromatography purple sweet potato
Accesso online:	https://doi.org/10.1002/fft2.351
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