Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside.
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DOI: 10.1016/j.foodres.2018.02.064
Abstract: In this study, the binding of cyanidin-3-O-glucoside (C3G) to preheated milk proteins β-lactoglobulin (β-Lg) and β-casein (β-CN) at 55-90 °C under pH 3.6 and pH 6.3 was investigated using multi-spectral techniques. Fluorescence quenching spectroscopy data showed C3G quenched… read more here.
Keywords: milk; milk proteins; c3g binding; effect preheat ... See more keywords