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The interactions between anthocyanin and whey protein: A review

Shuai Ren1, Rafael Jiménez-Flores1, Maria Monica Giusti1

  • 1The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA.

Comprehensive Reviews in Food Science and Food Safety
|October 8, 2021
PubMed
Summary

Whey protein (WP) enhances anthocyanins (ACN) stability and functionality by forming complexes. Understanding ACN-WP interactions improves ACN color stability and expands applications in food and pharmacy.

Keywords:
Anthocyanin-whey protein interactionFTIRcolor stabilityfluorescence technologypreheatingwhey protein structure

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