National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31771925]
机构署名：
本校为第一且通讯机构
院系归属：
食品科学与工程学院
摘要：
The poor thermal and acid stabilities of anthocyanins greatly limit their industrial applications as functional food ingredients. This work investigated the ability of the Maillard reaction products (MRPs) of whey protein isolates and glucose to enhance the thermal stability of anthocyanins over the pH range of 2.0-7.0. Anthocyanin dispersions were subjected to up to 120 min of thermal treatment at 80 °C. The improvement in the color stability and antioxidant capacity of the anthocyanin dispersions indicated that MRP remarkably inhibited antho...
