现代食品科技2025，Vol.41Issue(12)：71-79,9.DOI:10.13982/j.mfst.1673-9078.2025.12.1399
酸性条件下不同低聚肽稳定蓝莓花色苷的效果比较
Stability of Blueberry Anthocyanins with Different Oligopeptides under Acidic Conditions
摘要
Abstract
The ability of seven oligopeptides(wheat,rice,corn,mung bean,pea,rice bran,and fish collagen peptides)to stabilize blueberry anthocyanins in an acidic system(pH value 4.0)was investigated.The most effective oligopeptides were identified through the analysis of their effects on blueberry anthocyanin color,anthocyanin retention,total phenolic content,and anthocyanin retention after gastrointestinal digestion,heating(95℃,30 min),and storage(37℃,light,7 d).The interaction mechanisms were further analyzed using infrared spectroscopy,fluorescence spectroscopy,and scanning electron microscopy.Compared with the control group,wheat peptides demonstrate notable effectiveness in maintaining the color of blueberry anthocyanins after heat treatment and improving storage stability.The ΔE value of the blueberry anthocyanin solution with wheat peptides was reduced by 64.27%after 7 d of storage,and the retention rate of the anthocyanins was 71.60%.Moreover,the retention of blueberry anthocyanosides after gastrointestinal digestion was notably improved by the wheat peptides,as the retention rate increased by 20.39%and 92.46%after gastric and intestinal digestion,respectively.In addition,mutual binding between wheat oligopeptide and mallow pigment-3-O-galactoside(M3G)occurred,thereby resulting in the formation of the wheat oligopeptide-M3G complex.The results show that the addition of oligopeptides under acidic conditions improved the stability of blueberry anthocyanins,with wheat peptides exhibiting the most pronounced effect in enhancing the stability of blueberry anthocyanins.关键词
蓝莓花色苷/锦葵色素-3-O-半乳糖苷/低聚肽/稳定性/相互作用Key words
blueberry anthocyanin/mallow pigment-3-O-galactopyranoside/oligopeptide/stability/interaction引用本文复制引用
王筱阳,陆雪,胡淼杰,余莉莉,牛丽亚..酸性条件下不同低聚肽稳定蓝莓花色苷的效果比较[J].现代食品科技,2025,41(12):71-79,9.基金项目
国家自然科学基金项目(31960458) （31960458）
