Inhibitory effects of soy protein and its hydrolysate on the degradation of anthocyanins in mulberry extract
Yuting Jiang, Zhucheng Yin, Yaru Wu, Xuejiao Qie, Yao Chen, Maomao Zeng, Zhaojun Wang, Jie Chen, Zhiyong He
Topics & Concepts
AnthocyaninHydrolysateChemistryCircular dichroismSoy proteinFourier transform infrared spectroscopyDegradation (telecommunications)FluorescenceFood scienceFluorescence spectroscopyProtein secondary structureChromatographyOrganic chemistryStereochemistryBiochemistryChemical engineeringHydrolysisTelecommunicationsQuantum mechanicsComputer scienceEngineeringPhysicsPhytochemicals and Antioxidant ActivitiesPhytoestrogen effects and researchAdvanced Glycation End Products research