{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T03:57:29Z","timestamp":1775620649532,"version":"3.50.1"},"reference-count":50,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2024,3,10]],"date-time":"2024-03-10T00:00:00Z","timestamp":1710028800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31960458"],"award-info":[{"award-number":["31960458"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Anthocyanins are prone to degradation and color fading after sterilization. This work examined the potential of wheat protein hydrolysates (WPHs, 40 g\/L) in improving the stability of purple sweet potato anthocyanins (PSPAs) under a pH of 6.8 after sterilization at 121 \u00b0C followed by storage. Results showed that WPHs increased the thermal degradation half-life of PSPAs 1.65 times after sterilization. Compared to PSPAs alone, after being stored at 37 \u00b0C and 45 \u00b0C for 7 days, the retention concentration of PSPAs with WPHs was 5.4 and 32.2 times higher, and the color change of PSPAs with WPHs decreased from 6.19 and 10.46 to 0.29 and 0.77, respectively. AFM data, fluorescence and UV spectrograms indicated the formation of complexes between PSPAs and WPHs by hydrophobic attraction confirmed by zeta-potential data. PSPAs with WPHs had stable particle size and zeta potential, which may also significantly increase the concentrations after digestion and antioxidant power of PSPAs. This work indicated that the assembled PSPAs composite structure by WPHs significantly reduced the degradation of PSPAs at a pH of 6.8 after sterilization at 121 \u00b0C followed by long-term storage.<\/jats:p>","DOI":"10.3390\/foods13060843","type":"journal-article","created":{"date-parts":[[2024,3,11]],"date-time":"2024-03-11T08:56:41Z","timestamp":1710147401000},"page":"843","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Wheat Protein Hydrolysates Improving the Stability of Purple Sweet Potato Anthocyanins under Neutral pH after Commercial Sterilization at 121 \u00b0C"],"prefix":"10.3390","volume":"13","author":[{"given":"Yaping","family":"Feng","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bingqian","family":"Qiao","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xue","family":"Lu","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jianhui","family":"Xiao","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lili","family":"Yu","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9724-229X","authenticated-orcid":false,"given":"Liya","family":"Niu","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1016\/j.foodchem.2018.07.141","article-title":"Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH","volume":"274","author":"Jiang","year":"2018","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"675","DOI":"10.1002\/mnfr.200700002","article-title":"Berry anthocyanins as novel antioxidants in human health and disease prevention","volume":"51","author":"Yasmin","year":"2007","journal-title":"Mol. 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