Food and Fermentation Industries >

2025 , Vol. 51 >Issue 18: 127 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041619

Study on the interaction between micellar casein and betanin, and the properties of their complexes

  • ZENG Xueer ,
  • KE Fahui ,
  • YANG Min ,
  • ZHANG Wenjuan ,
  • WEI Yanming
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  • (College of Science, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2024-11-18

  Revised date: 2025-02-13

  Online published: 2025-10-16

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Abstract

Betanin (BT) is a kind of water-soluble nitrogenous pigment with multiple biological activities, but its stability is low, which limits its application in the food industry.In this study, micellar casein (MC) was used as a matrix to prepare BT-MC complexes.The interaction between BT and MC was investigated, as well as the effects of heat treatment (40, 60, 80 ℃), pH (8.0, 11.0), and addition of metal ions (Fe3+, Zn2+) on the stability of BT with or without MC loading.The results showed that BT combined with MC through van der Waals force and hydrogen bonds, the binding process of which was exothermic with the binding constant (Ka) of (8.18±6.17)×103 L/mol at 298 K.After combination, the conformation of the MC was altered, in which the content of α-helix increased while the contents of β-turn and random coil reduced.Combining with MC significantly enhanced the retention rate of BT after heat treatment, with the retention rate of 1 mmol/L BT increasing from (29.22±1.64)% to (91.88±0.77)% after 2 hours of heating at 80 ℃, while 5 mmol/L BT increased from (23.90±1.11)% to (81.07±0.73)%.In addition, MC improved the stability of BT under alkaline conditions, with the retention rate of 1 mmol/L BT increasing from (47.62±0.33)% to (94.00±0.54)% after 2 hours at pH 11.0, while for 5 mmol/L BT increasing from (56.88±0.42)% to (95.54±0.17)%.However, the MC combination reduced the stability of BT in the presence of metal ions.Thus, combination with MC was beneficial to improve the thermal stability and pH stability of BT.MC could be used as a natural carrier for BT loading to expand its application.

Key words： betanin; micellar casein; interaction; stability; retention rate

Cite this article

ZENG Xueer , KE Fahui , YANG Min , ZHANG Wenjuan , WEI Yanming . Study on the interaction between micellar casein and betanin, and the properties of their complexes[J]. Food and Fermentation Industries, 2025 , 51(18) : 127 -135 . DOI: 10.13995/j.cnki.11-1802/ts.041619

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