| Autor: |
ZHAO Jia-jia, WANG Meng, LI Yan, QIAN Hai-feng, FAN Ming-cong, WANG Li |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Shipin yu jixie, Vol 38, Iss 10, Pp 37-42 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
1003-5788 |
| DOI: |
10.13652/j.spjx.1003.5788.2022.60081 |
| Popis: |
Objective: This study was to explore the improvement of structural and emulsifying properties of rice protein by interacted with the dark blue pigment of Vaccinium bracteatum Thunb leaves. Methods: The dark blue pigment was prepared from VBTL, and the changes of structural and emulsifying properties of rice protein before and after dyeing were analyzed. Results: The formation of binary complexes between the dark blue pigment and the rice protein decreased the color values of L* and b*, and the hue of the pigment-protein complex changed to dark blue color with the increase of the pigment concentration. The water solubility of the pigment-protein complex increased, and the oil-holding capacity decreased significantly. The analysis circular dichroism spectroscopy showed the changes in the secondary structure of pigment-protein complex with a decreasing in the relative content of α-helices and β-folds and an increasing in the relative content of β-turns and random coil. At the concentration of pigment below 1.5%, foam stability increased, while foaming capacity, emulsifying capacity and emulsion stability decreased. When the concentration of pigment was higher than 1.5%, foam stability decreased, while foaming capacity, emulsifying capacity and emulsion stability increased. Conclusion: The dark blue pigment can improve the emulsifying properties of rice protein by changing its secondary structure. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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