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Anthocyanin-soybean protein complexes were prepared from the mixture of autoclaved defatted soybean extract and methanol extract of various plants containing anthocyanin. All anthocyanin-soybean protein complexes contained anthocyanin and showed reddish or purple coloration. The maximum concentration of anthocyanin (0.23% dry weight as cyanidin equivalent) was observed in the complex prepared from black soybean. Anthocyanin-soybean protein complexes showed large radical-scavenging activities which levels were higher than that observed in soybean protein precipitate containing some isoflavones. The largest radical-scavenging activity was observed in the complex prepared from the extract from red leaves of Sapium sebiferum. The highest radical-scavenging activity was presumed to be originated from tannin constituents (geraniin and chebulagic acid) as well as anthocyanin. Anthocyanin-soybean protein complexes also have good potential to be as a new functional material valuable in food industries.
- NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 51(1), 18-22, 2004-01-15
Japanese Society for Food Science and Technology