Preheated milk proteins improve the stability of grape skin anthocyanins extracts.
作者： Zhiyong He , Mingzhu Xu , Maomao Zeng , Fang Qin , Jie Chen
DOI: 10.1016/J.FOODCHEM.2016.04.116
关键词:
摘要: The effects of casein and whey proteins, preheated at 40-100°C 45-60°C for 15min, respectively, on color loss anthocyanins degradation in grape skin extracts (GSAE) pH 3.2 6.3 were evaluated. Preheating milk proteins effectively improved their protective against GSAE solutions during thermal treatment (at 80°C 2h), H2O2 oxidation (0.005% 1h) illumination 5000lx 5 d). Whey casein, 50°C 60°C demonstrated the optimal effects. However, had a better effect thermal, photo stability GSAE, decreasing oxidative 71.59%, 32.22% 56.92% 54.91%, 22.89% 46.68% 6.3, respectively.
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