アントシアニン-大豆タンパク質複合体の調製とその機能性評価  [in Japanese] Preparation and Functional Evaluation of Anthocyanin-soybean protein Complex  [in Japanese]

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.