Title:
METHOD FOR REGULATING INTERACTION OF PROTEINS AND ANTHOCYANIN THROUGH ULTRA-HIGH PRESSURE TREATMENT TO IMPROVE STABILITY OF ANTHOCYANIN
Document Type and Number:
WIPO Patent Application WO/2021/035822
Kind Code:
A1
Abstract:
Disclosed is a method for regulating the interaction of proteins and anthocyanin through an ultra-high pressure treatment to improve the stability of anthocyanin. The method comprises: blending proteins with anthocyanin, and performing a treatment with ultra-high pressure conditions to make the anthocyanin interact with the proteins to improve the stability of the anthocyanin. In the method, protein conformation changes through an ultra-high pressure treatment, and the proteins interact with anthocyanin to form a protein-anthocyanin complex, so that the stability of the anthocyanin is improved. The protein-anthocyanin complex is capable of improving the quality of foods after being added into the foods.
Inventors:
WANG YONGTAO (CN)
LIAO XIAOJUN (CN)
ZHAO LIANG (CN)
LI YUWAN (CN)
LIAO XIAOJUN (CN)
ZHAO LIANG (CN)
LI YUWAN (CN)
Application Number:
PCT/CN2019/105883
Publication Date:
March 04, 2021
Filing Date:
September 16, 2019
Export Citation:
Assignee:
UNIV CHINA AGRICULTURAL (CN)
International Classes:
A23L5/43; A23L29/00
Foreign References:
| CN107095123A | 2017-08-29 | |||
| CN108522957A | 2018-09-14 | |||
| CN105219123A | 2016-01-06 | |||
| CN106589402A | 2017-04-26 |
Other References:
YU QINGQING: "Study on the Mechanism of Bovine Serum Albumin Improving the Stability of Anthocyanins", MASTER THESIS, no. 4, 15 April 2019 (2019-04-15), CN, pages 1 - 67, XP009526454
ZHANG, WEI: "Study on Ultra-high Pressure Extraction and Stability of Anthocyanins from Rose", CHINA MASTERÂS THESES FULL-TEXT DATABASE, ENGINEERING SCIENCE & TECHNOLOGY, vol. 43, no. 8, 31 August 2018 (2018-08-31), pages 151 - 157, XP055786938
CAHYANA YANA, ET AL.: "Interaction of anthocyanins with human serum albumin:Influence of pH and chemical structure on binding", FOOD CHEMISTRY, vol. 141, no. 3, 31 December 2013 (2013-12-31), pages 2278 - 2285, XP028678881
ZHENG NAN, ET AL.: "Effects of casein- and whey protein-dextran conjugates on the stability of bog bilberry anthocyanin extract", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 44, no. 7, 31 December 2009 (2009-12-31), pages 1452 - 1458, XP055017626
ZHANG, WEI: "Study on Ultra-high Pressure Extraction and Stability of Anthocyanins from Rose", CHINA MASTERÂS THESES FULL-TEXT DATABASE, ENGINEERING SCIENCE & TECHNOLOGY, vol. 43, no. 8, 31 August 2018 (2018-08-31), pages 151 - 157, XP055786938
CAHYANA YANA, ET AL.: "Interaction of anthocyanins with human serum albumin:Influence of pH and chemical structure on binding", FOOD CHEMISTRY, vol. 141, no. 3, 31 December 2013 (2013-12-31), pages 2278 - 2285, XP028678881
ZHENG NAN, ET AL.: "Effects of casein- and whey protein-dextran conjugates on the stability of bog bilberry anthocyanin extract", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 44, no. 7, 31 December 2009 (2009-12-31), pages 1452 - 1458, XP055017626
Attorney, Agent or Firm:
JEEKAI & PARTNERS (CN)
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