期刊论文

He, Y

英文

Foods

2304-8158

2023

12

9

1745-

10.3390/foods12091745

Conceptualization, H.L. and Y.H.; methodology, Y.H. and C.G.; software, H.L.; validation, Y.H. and C.G.; formal analysis, H.L. and J.W.; investigation, H.L., J.W. and S.L.; resources, Y.H.; data curation, H.L. and J.W.; writing—original draft preparation, H.L. and J.W.; writing—review and editing, G.L., Y.H. and C.G.; visualization, Y.H.; supervision, Y.H. and C.G.; project administration, Y.H. and C.G.; funding acquisition, L.W. and Y.H. All authors have read and agreed to the published version of the manuscript. This research was supported by the National Natural Science Foundation of China (32072188, 31701590, 32060526) and the Natural Science Foundation of Hubei Province (2017 CFB309).

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Monascus red pigments (MRPs) are mainly used as natural food colorants; however, their application is limited due to their poor stability. To expand their areas of application, we investigated the binding constants and capacity of MRPs to whey protein isolate (WPI) and whey protein hydrolysate (WPH) and calculated the surface hydrophobicities of WPI and WPH. MRPs were combined with WPI and WPH at a hydrolysis degree (DH) of 0.5% to form the complexes (DH = 0.0%) and (DH = 0.5%), respectively. Subsequently, the structural characteristics of comp...