Ternary synergistic aggregation of chlorophyll/Soy protein isolate improves chlorophyll stability

Chlorophyll (Chl) is of great potential for food development as an important colorant and functional ingredient. However, the weak stability of it severely restricts its application. This study shows a mechanism for enhancing Chl stability through ternary synergistic aggregation of Chl/SPI. Under heat treatment, the improvement rate of Chl/Pr synergistic aggregation on Chl retention was 200.34% of the low Chl concentration Chl/Pr sample and 117.10% of the high-concentration Chl sample. Spectral analysis and inverted fluorescence microscope obser-vation confirmed the existence of Chl/Pr synergistic aggregation. The Pr self-aggregate provided an ideal hy-drophobic cavity for the self-aggregation of Chl, enhancing the stability of Chl. In the synergistic aggregation, Chl self-aggregates and Pr self-aggregates competed for binding sites with Chl/Pr aggregates through hydrophobic interaction, forming a dynamic equilibrium. It is hoped that this study can perfect the mechanism of Chl/Pr interaction and provide new ideas for improving natural pigments stability.

Automated summary

Chlorophyll (Chl) has great potential as a colorant and functional ingredient in food development, but its weak stability limits its application. This study demonstrates that ternary synergistic aggregation of Chl/SPI can enhance Chl stability. Under heat treatment, the Chl/Pr synergistic aggregation significantly improves Chl retention compared to low and high-concentration Chl samples. Spectral analysis and microscopic observation confirm the existence of Chl/Pr synergistic aggregation. The self-aggregate of Pr creates an ideal hydrophobic cavity for Chl self-aggregation, enhancing its stability. The study provides insights into the Chl/Pr interaction mechanism and offers new ideas for improving natural pigment stability.