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Fig. 4 | Food Production, Processing and Nutrition

Fig. 4

From: Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

Fig. 4

The remained DPPH free radical scavenging activity (A), ferric reducing antioxidant power (FRAP) (B) and reducing power (C) of SPI-BANs complexes. Different letters indicated the significant differences among different samples (P < 0.05). SPI and SPI-BANs represented the soybean protein isolates (1 mg/mL) complexed with blueberry anthocyanins at concentrations of 0 and 1.8 mg/mL, respectively; BANs represented blueberry anthocyanins (1.8 mg/mL)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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