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首页> Food & function> Effect of the silkworm pupa protein-glucose conjugate on the thermal stability and antioxidant activity of anthocyanins.

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

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作者： Thomas,Attaribo ^[1] ; Gaiqun,Huang ^[2] ; Xiangdong,Xin ^[1] ; Qinlei,Zeng ^[1] ; Yueyue,Zhang ^[1] ; Ning,Zhang ^[1] ; Liumei,Tang ^[1] ; Rita-Cindy Aye-Ayire,Sedjoah ^[3] ; Ran,Zhang ^[4] ; Kwang Sik,Lee ^[5] ; Byung Rae,Jin ^[5] ; Zhongzheng,Gui ^[4]

作者单位： School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212018, China. srizzgui@hotmail.com. ^[1] School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212018, China. srizzgui@hotmail.com and Sericultural Research Institute, Sichuan Academy of Agricultural Sciences, Nanchong, Sichuan 637000, China. ^[2] College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China. ^[3] School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu 212018, China. srizzgui@hotmail.com and Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang, Jiangsu 212018, China. ^[4] College of Natural Resources and Life Science, Dong-A University, Busan 604-714, Korea. ^[5]

主题词动物(Animals);花青苷类(Anthocyanins);抗氧化剂(Antioxidants);蚕属(Bombyx);药物稳定性(Drug Stability);功能食品(Functional Food);葡萄糖(Glucose);热温度(Hot Temperature);人类(Humans);氢离子浓度(Hydrogen-Ion Concentration);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions);昆虫蛋白质类(Insect Proteins);氧化性应激(Oxidative Stress);蛋白质结构, 二级(Protein Structure, Secondary);蛹(Pupa)

DOI 10.1039/d1fo00333j

PMID 33978000

发布时间 2021-06-07

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Food & function

Food & function

2021年12卷9期

4132-4141页

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