Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability.
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DOI: 10.1016/j.foodchem.2020.126904
Abstract: In this paper, the interaction of silkworm pupae protein (SPP) with cyanidin-3-O-glucoside (C3G) was studied the protective anthocyanins stability. Characterization experiments suggested that C3G-SPP complexes mainly through hydrophobic interactions, with a decrease in the α-helix… read more here.
Keywords: pupae protein; protein spp; silkworm pupae; spp ... See more keywords