Food and Fermentation Industries >

2012 , Vol. 38 >Issue 05: 32 - 36

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.032

Food and Fermentation Industries

Preservation of Cyanidin-3-glucoside Antioxidant Properties by Coating with β-lactoglobulin Nanoparticles

  • Du Wen-kai ,
  • Cai Lie-wei ,
  • Li Bo ,
  • Jin Jian-chang ,
  • Du Qi-zhen
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Online published: 2012-05-25

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Abstract

Cyanidin-3-glucoside(C3G) was coated by heat treatment with β-lactoglobulin(β-Lg) for the preservation of antioxidant activity.The effects of pH(2.5-6.5),heating temperature of β-Lg(30-85 ℃) and the molar ratio of β-Lg to C3G(1∶ 2-1∶ 32) on the properties of β-Lg-C3G complexes were studied.All three factors significantly influenced the particle size,zeta-potential,entrapment efficiency of C3G and C3G encapsulation with β-Lg particles.Stable and clear solution could be obtained at pH 6.5.The highest protection of EGCG antioxidant activity was obtained with β-Lg heated at 85 ℃ and the molar ratio of 1∶ 2(β-Lg∶ C3G).

Key words： nanoparticle; β-lactoglobulin; cyanidin-3-glucoside(C3G); antioxidant activity

Cite this article

Du Wen-kai , Cai Lie-wei , Li Bo , Jin Jian-chang , Du Qi-zhen . Preservation of Cyanidin-3-glucoside Antioxidant Properties by Coating with β-lactoglobulin Nanoparticles[J]. Food and Fermentation Industries, 2012 , 38(05) : 32 -36 . DOI: 10.13995/j.cnki.11-1802/ts.2012.05.032

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