RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays.
Binding
Isotonic sport drinks
Peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside
RuBisCo
Spray-drying
Stability
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
19 Nov 2023
19 Nov 2023
Historique:
received:
26
06
2023
revised:
13
11
2023
accepted:
14
11
2023
medline:
22
11
2023
pubmed:
22
11
2023
entrez:
21
11
2023
Statut:
aheadofprint
Résumé
The co-pigmentation behaviour of RuBisCo proteins (with different concentrations) on peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside (P3C5G, extracted from Rosetta potato's peels) conjugates in isotonic sport drinks (ISD) was examined using multispectral, thermal stability kinetics, and libDock-based molecular docking approaches. The colorant effects of RuBisCo on P3C5G were also studied in spray-dried microencapsulated ISD-models. RuBisCo, especially at a concentration of 10 mg/mL in ISD, showed a co-pigmentation effect on the color of P3C5G, mostly owing to its superior hyperchromicity, pK
Identifiants
pubmed: 37989023
pii: S0308-8146(23)02624-9
doi: 10.1016/j.foodchem.2023.138006
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
138006Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.