Preheated milk proteins improve the stability of grape skin anthocyanins extracts

卷:210

He, Zhiyong ; Xu, Mingzhu ; Zeng, Maomao ; Qin, Fang ; Chen, Jie

Jiangnan Univ

关键词: Preheat treatment;    Whey proteins;    Casein;    Anthocyanins degradation;    Stability;    Grape skin anthocyanins extracts;   

DOI  :  10.1016/j.foodchem.2016.04.116

学科分类：食品科学和技术

【 摘 要 】

The effects of casein and whey proteins, preheated at 40-100 degrees C and 45-60 degrees C for 15 min, respectively, on color loss and anthocyanins degradation in grape skin anthocyanins extracts (GSAE) at pH 3.2 and 6.3 were evaluated. Preheating milk proteins effectively improved their protective effects against color loss and anthocyanins degradation in GSAE solutions during thermal treatment (at 80 degrees C for 2 h), H2O2 oxidation (0.005% H2O2 for 1 h) and illumination (at 5000 lx for 5 d). Whey proteins and casein, preheated at 50 degrees C and 60 degrees C for 15 min, respectively, demonstrated the optimal protective effects. However, pre-heated whey proteins had a better protective effect on the thermal, oxidation and photo stability of GSAE, decreasing the thermal, oxidative and photo degradation of anthocyanins in GSAE 71.59%, 32.22% and 56.92% at pH 3.2 and 54.91%, 22.89% and 46.68% at pH 6.3, respectively. (C) 2016 Elsevier Ltd. All rights reserved.