Functionalization of whey protein isolate fortified with blackcurrant concentrate by spray-drying and freeze-drying strategies

Gang Wu,Xiaodan Hui,Jianlou Mu,Margaret A. Brennan,Charles S. Brennan

Food Research International（2021）

引用 22|浏览6

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摘要

•Both SWB and FWB may act as colorants, protein enchancers and antioxidants.•Spray drying was an efficient encapsulation technology.•Addition of BC decreased reducing sugar release.•Four anthocyanins, C3G, C3R, and D3G may bind with α-amylase.

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关键词

Anthocyanins,Encapsulation efficiency,Antioxidant activity,Glycaemic response,α-Amylase inhibition,Molecular docking

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