Effect of Anthocyanin Synergistic Enzymatic Hydrolysis on Functional and Structural Properties of Elaeagnus mollis Oil Meal Protein

Using Elaeagnus mollis oil meal protein as raw material, the synergistic effects of different mass concentrations of anthocyanin binding and enzymatic hydrolysis on the functional properties, structural properties and antioxidant activity of Elaeagnus mollis oil meal protein were investigated under the optimum pH conditions for the interaction between anthocyanins and Elaeagnus mollis oil meal protein. The results showed that the optimum pH for the combination of Elaeagnus mollis oil meal protein and its enzymatic protein with anthocyanin was pH7 and pH3, respectively. At optimal pH, anthocyanins form complexes with Elaeagnus mollis oil meal protein or their enzymatic proteins through non-covalent interactions. With the increase of anthocyanin mass concentration, the foaming performance, emulsification performance and antioxidant capacity of the complexes were significantly improved, and the performance of anthocyanin-enzymatic protein complexes was higher than that of anthocyanin-Elaeagnus mollis oil meal protein complexes and enzymatic protein without anthocyanin. In conclusion, the anthocyanin combination method and enzymatic hydrolysis method could effectively improve the functional properties and antioxidant activity of Elaeagnus mollis oil meal protein, which would provide some scientific basis for the efficient utilization of Elaeagnus mollis oil meal protein.