Interaction of pea protein isolate with betanin in red beet (Beta vulgaris L.) extract: Influence on structure, antioxidant properties and stability at pH 3

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-03 DOI:10.1016/j.foodchem.2025.145419

Sonia Kumar , Jan K. Rainey , Roumiana Stefanova , Junzeng Zhang , Marianne Su-Ling Brooks

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Abstract

Betanin, the red pigment in red beet extract (RBE), is susceptible to degradation under acidic conditions, limiting its application as a colorant and ingredient in food products. This study investigated complex formation between betanin in RBE with pea protein isolate (PPI) to improve the stability of betanin at pH 3. Spectroscopic analysis showed that the interactions between PPI and RBE affected the secondary and tertiary structure of PPI, and a transition from α-helical to β-sheet conformation occurred. Gel-electrophoresis confirmed that PPI proteins were involved in PPI-RBE interactions. Furthermore, the size of PPI-RBE particles was found to increase with an increase in RBE concentration. As the PPI-RBE complex had improved antioxidant activity and long-term refrigerated stability compared to the RBE control, this indicates that PPI-RBE complexes could expand the applicability of betanin as a natural colorant and antioxidant in acidic foods while also increasing nutritional value with the added pea protein.

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红甜菜（Beta vulgaris L.）提取物中豌豆分离蛋白与甜菜素的相互作用：对结构、抗氧化性能和pH稳定性的影响 3

甜菜素是红甜菜提取物（RBE）中的红色色素，在酸性条件下容易降解，限制了其作为着色剂和食品成分的应用。本研究研究了甜菜素在RBE中与豌豆蛋白分离物（PPI）形成复合物，以提高甜菜素在pH 3下的稳定性。光谱分析表明，PPI与RBE的相互作用影响了PPI的二级和三级结构，并发生了从α-螺旋结构到β-片状结构的转变。凝胶电泳证实PPI蛋白参与了PPI- rbe的相互作用。此外，PPI-RBE颗粒的大小随着RBE浓度的增加而增加。与RBE对照相比，PPI-RBE配合物具有更高的抗氧化活性和长期冷藏稳定性，这表明PPI-RBE配合物可以扩大甜菜素在酸性食品中作为天然着色剂和抗氧化剂的适用性，同时增加豌豆蛋白的营养价值。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.