Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside

•l-methionine was associated with greater protection of bayberry anthocyanins.•l-methionine extended the half-life of bayberry anthocyanins by co-pigmentation.•l-methionine and cyanidin-3-O-glucoside bonded via hydrogen bonds and Van der Waals forces. The protective effects of three amino acids (l-p...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2022-12, Vol.396, p.133689-133689, Article 133689
Hauptverfasser:	Nie, Ming, Wang, Lu, Lu, Shengmin, Wang, Yangguang, Zheng, Meiyu, Fang, Zhongxiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Bayberry anthocyanins Co-pigmentation Cyanidin-3-O-glucoside l-Methionine Molecular docking Molecular dynamics simulation
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!