[1] LI X, XU J M, TANG X, et al.Anthocyanins inhibit trastuzumab-resistant breast cancer in vitro and in vivo[J].Molecular Medicine Reports, 2016, 13(5):4 007-4 013.
[2] 刘建国, 司旭, 田金龙, 等.花色苷的营养吸收及稳定性研究进展[J].中国果菜, 2020, 40(5):7-13.
LIU J G, SI X, TIAN J L, et al.Advances in nutritional absorption and stabilization of anthocyanins[J].China Fruit ＆ Vegetable, 2020, 40(5):7-13.
[3] ERTAN K, TÜRKYιLMAZ M, ÖZKAN M.Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars[J].Food Chemistry, 2019, 294:423-432.
[4] XIE L H, SU H M, SUN C D, et al.Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms[J].Trends in Food Science & Technology, 2018, 72:13-24.
[5] BUENO J M, SÁEZ-PLAZA P, RAMOS-ESCUDERO F, et al.Analysis and antioxidant capacity of anthocyanin pigments.part II:Chemical structure, color, and intake of anthocyanins[J].Critical Reviews in Analytical Chemistry, 2012, 42(2):126-151.
[6] SUI X N, ZHANG T Y, JIANG L Z.Soy protein:Molecular structure revisited and recent advances in processing technologies[J].Annual Review of Food Science and Technology, 2021, 12:119-147.
[7] LANG Y X, GAO H Y, TIAN J L, et al.Protective effects of α-casein or β-casein on the stability and antioxidant capacity of blueberry anthocyanins and their interaction mechanism[J].LWT, 2019, 115:108434.
[8] HE W J, MU H B, LIU Z M, et al.Effect of preheat treatment of milk proteins on their interactions with cyanidin-3-O-glucoside[J].Food Research International, 2018, 107:394-405.
[9] ZANG Z H, CHOU S R, TIAN J L, et al.Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins:A mechanistic and in vitro simulation study[J].Food Chemistry, 2021, 336:127700.
[10] NAS J S.Exploring the binding affinity and non-covalent interactions of anthocyanins with aging-related enzymes through molecular docking[J].Journal of Health Research, 2020, 24:9-19.
[11] QUAN T H, BENJAKUL S, SAE-LEAW T, et al.Protein-polyphenol conjugates:Antioxidant property, functionalities and their applications[J].Trends in Food Science & Technology, 2019, 91:507-517.
[12] TANTOUSH Z, STANIC D, STOJADINOVIC M, et al.Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics[J].Food Chemistry, 2011, 125(1):84-91.
[13] SUI X N, SUN H B, QI B K, et al.Functional and conformational changes to soy proteins accompanying anthocyanins:Focus on covalent and non-covalent interactions[J].Food Chemistry, 2018, 245:871-878.
[14] CAHYANA Y, GORDON M H.Interaction of anthocyanins with human serum albumin:Influence of pH and chemical structure on binding[J].Food Chemistry, 2013, 141(3):2 278-2 285.
[15] MIYAGUSUKU-CRUZADO G, JIMÉNEZ-FLORES R, GIUSTI M M.Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins[J].Journal of Dairy Science, 2021, 104(6):6 449-6 462.
[16] 张娇娇. 食用花色苷与常见内源性蛋白质相互作用研究[D].杭州:浙江大学, 2019.
ZHANG J J.Study on interactions between dietary anthocyanins and common endogenous proteins[D].Hangzhou:Zhejiang University, 2019.
[17] BOHIN M C, VINCKEN J P, VAN DER HIJDEN H T W M, et al.Efficacy of food proteins as carriers for flavonoids[J].Journal of Agricultural and Food Chemistry, 2012, 60(16):4 136-4 143.
[18] 赵焕焦. 黑米花色苷与三种蛋白质相互作用的研究[D].天津:天津科技大学, 2017.
ZHAO H J.Study on the interaction of black rice anthocyanins with three proteins[D].Tianjin:Tianjin University of Science & Technology, 2017.
[19] CHEN Z Q, WANG C, GAO X D, et al.Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts[J].Food Chemistry, 2019, 271:266-273.
[20] ARROYO-MAYA I J, CAMPOS-TERÁN J, HERNÁNDEZ-ARANA A, et al.Characterization of flavonoid-protein interactions using fluorescence spectroscopy:Binding of pelargonidin to dairy proteins[J].Food Chemistry, 2016, 213:431-439.
[21] FU X Z, BELWAL T, HE Y H, et al.Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions:A spectroscopic and molecular docking study[J].Food Chemistry, 2020, 320:126616.
[22] ZHOU R, DONG X Y, SONG L L, et al.Interaction mode and nanoparticle formation of bovine serum albumin and anthocyanin in three buffer solutions[J].Journal of Luminescence, 2014, 155:244-250.
[23] TORRES A, AGUILAR-OSORIO G, CAMACHO M, et al.Characterization of polyphenol oxidase from purple sweet potato (Ipomoea batatas L.Lam) and its affinity towards acylated anthocyanins and caffeoylquinic acid derivatives[J].Food Chemistry, 2021, 356:129709.
[24] STÜBLER A S, LESMES U, JUADJUR A, et al.Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems[J].Innovative Food Science & Emerging Technologies, 2020, 64:102426.
[25] 周瑞, 董学艳, 景浩.不同溶液中牛血清白蛋白与花青素相互作用特征及抗氧化性[J].食品科学, 2013, 34(15):11-16.
ZHOU R, DONG X Y, JING H.Characterization of bovine serum albumin/anthocyanin interaction and antioxidant activity in different solutions[J].Food Science, 2013, 34(15):11-16.
[26] QIN X G, YUAN D, WANG Q, et al.Maillard-reacted whey protein isolates enhance thermal stability of anthocyanins over a wide pH range[J].Journal of Agricultural and Food Chemistry, 2018, 66(36):9 556-9 564.
[27] CHUNG C, ROJANASASITHARA T, MUTILANGI W, et al.Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation[J].Food Research International, 2015, 76:761-768.
[28] QUAN W, HE W, QIE X J, et al.Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes[J].Food Chemistry, 2020, 320:126655.
[29] LANG Y X, LI E H, MENG X J, et al.Protective effects of bovine serum albumin on blueberry anthocyanins under illumination conditions and their mechanism analysis[J].Food Research International, 2019, 122:487-495.
[30] WU J E, GUAN Y G, ZHONG Q X.Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0[J].Food Chemistry, 2015, 172:121-128.
[31] 赵焕焦, 吕晓玲, 王梦姝, 等.光谱法研究黑米花色苷与酪蛋白的相互作用[J].中国食品添加剂, 2017(1):121-127.
ZHAO H J, LV X L, WANG M S, et al.Studies on the interaction between casein and black rice anthocyanin by spectroscopic methodology[J].China Food Additives, 2017(1):121-127.
[32] LI J, WANG B X, HE Y, et al.A review of the interaction between anthocyanins and proteins[J].Food Science and Technology International, 2021, 27(5):470-482.
[33] OANCEA A M, HASAN M, VASILE A M, et al.Functional evaluation of microencapsulated anthocyanins from sour cherries skins extract in whey proteins isolate[J].LWT, 2018, 95:129-134.
[34] KONG F H, KANG S M, AN Y J, et al.The effect of non-covalent interactions of xylitol with whey protein and casein on structure and functionality of protein[J].International Dairy Journal, 2020, 111:104841.
[35] YI J H, QIU M Y, LIU N, et al.Inhibition of lipid and protein oxidation in whey-protein-stabilized emulsions using a natural antioxidant:Black rice anthocyanins[J].Journal of Agricultural and Food Chemistry, 2020, 68(37):10 149-10 156.
[36] JIANG L Z, LIU Y J, LI L, et al.Covalent conjugates of anthocyanins to soy protein:Unravelling their structure features and in vitro gastrointestinal digestion fate[J].Food Research International, 2019, 120:603-609.
[37] ZHANG Y, CHEN S, QI B K, et al.Complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility[J].Food Research International, 2018, 106:619-625.
[38] YANG Y, ZHANG J L, SHEN L H, et al.Inhibition mechanism of diacylated anthocyanins from purple sweet potato (Ipomoea batatas L.) against α-amylase and α-glucosidase[J].Food Chemistry, 2021, 359:129934.
[39] TANG L, LI S, BI H N, et al.Interaction of cyanidin-3-O-glucoside with three proteins[J].Food Chemistry, 2016, 196:550-559.
[40] MENG Y Y, HAO L L, TAN Y, et al.Noncovalent interaction of cyanidin-3-O-glucoside with whey protein isolate and β-lactoglobulin:Focus on fluorescence quenching and antioxidant properties[J].LWT, 2021, 137:110386.
