Ya Chi Lee
National Chiayi University, Taiwan.
Title: The stability of black soybean’s anthocyanin extract influenced by whey protein and soybean protein
Biography
Biography: Ya Chi Lee
Abstract
In recent years, the health benefits of anthocyanins have been discovered gradually, including mental protection, liver protection, antioxidant, anti-inflammatory and hypoglycemic. The seed coat of black soybean is rich in anthocyanins, and the main anthocyanin is Cyanidin-3- O-glucoside (C3G), followed by Delphinidin-3-Oglucoside (D3G). However, depending on the sources, anthocyanins in general are sensitive to heat processing; therefore, how to enhance the stability of anthocyanins required in-depth research. The combination and use of proteins and anthocyanins in food has gradually attracted a lot of attention. This study explored the effects of whey protein and soybean protein isolate combined with black soybean seed coat anthocyanin extract on the stability of light and heat. High performance liquid chomatography was used to detect the C3G or D3G content in the mixture of whey protein and black soybean seed coat anthocyanin extract after UV treatment or heat treatment. The results show that both proteins at low concentrations show the protective effect on the extracts under UV irradiation; however, at high concentrations (10-20 mg/mL), they enhanced the degradation of the extract instead. Therefore, it was concluded that protein concentration is influential factor in the interaction between whey protein and the anthocyanin extract. The findings of this study are useful information for the food industry producing high-protein foods or beverages containing anthocyanins.