Effect of the silkworm pupa protein–glucose conjugate on the thermal stability and antioxidant activity of anthocyanins-Reference-Cited by-同舟云学术

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Effect of the silkworm pupa protein–glucose conjugate on the thermal stability and antioxidant activity of anthocyanins

Published:2021 Issue:9 Volume:12 Page:4132-4141
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Attaribo Thomas¹²³⁴,Huang Gaiqun¹²³⁴⁵,Xin Xiangdong¹²³⁴,Zeng Qinlei¹²³⁴,Zhang Yueyue¹²³⁴,Zhang Ning¹²³⁴,Tang Liumei¹²³⁴,Sedjoah Rita-Cindy Aye-Ayire⁶⁷⁸⁹,Zhang Ran¹²³⁴⁵,Lee Kwang Sik¹⁰¹¹¹²¹³,Jin Byung Rae¹⁰¹¹¹²¹³,Gui Zhongzheng¹²³⁴⁵^ORCID

Affiliation:

1. School of Biotechnology

2. Jiangsu University of Science and Technology

3. Zhenjiang

4. China

5. Sericultural Research Institute

6. College of Food Science and Technology

7. Nanjing Agricultural University

8. Nanjing

9. PR China

10. College of Natural Resources and Life Science

11. Dong-A University

12. Busan 604-714

13. Korea

Abstract

Anthocyanin (cyanidin-3-O-glucose) is a natural water-soluble pigment with a robust antioxidant capacity.

Funder

Science and Technology Support Program of Jiangsu Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO00333J

Reference61 articles.

1. G. Mazza , Anthocyanins in fruits, vegetables, and grains , CRC press , Boca Raton, FL , 2018

2. Dietary Anthocyanins and Insulin Resistance: When Food Becomes a Medicine

3. Influence of cyanidin glycosylation patterns on carboxypyranoanthocyanin formation

4. Anthocyanin extraction, microencapsulation, and release properties during in vitro digestion

5. Cyanidin-3-O-Glucoside and Cyanidin Protect Against Intestinal Barrier Damage and 2,4,6-Trinitrobenzenesulfonic Acid-Induced Colitis

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