Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate
The interactions between whey proteins and delphinidin-based anthocyanins in the water extract of Clitoria ternatea dried flower was investigated by measuring fluorescence quenching of whey powder proteins (WP) and whey protein isolate (WPI) by anthocyanins. Within the temperature range between 35 t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2021.1889098 |