Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing
Wenjia He, Fengxian Guo, Yuting Jiang, Xuwei Liu, Jie Chen, Maomao Zeng, Zhaojun Wang, Fang Qin, Weiwei Li, Zhiyong He
Topics & Concepts
HydrolysateAnthocyaninChemistrySoy proteinPapainPepsinCircular dichroismFourier transform infrared spectroscopyFood chemistryFood scienceFluorescenceEnzymeChromatographyHydrolysisBiochemistryChemical engineeringCatalysisIonic liquidEngineeringGreen chemistryPhysicsQuantum mechanicsPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing TechniquesPostharvest Quality and Shelf Life Management