The influence of globular proteins on the degree of separation of anetocyanin pigment from berry raw materials

The influence of polymers of protein nature - egg albumin and bovine serum albumin, on the extraction rate of anthocyanin pigment honeysuckle and black currant was studied. It was found that the introduction of egg albumin and bovine serum albumin into the system affected the intensity of extraction of anthocyanin pigment. The introduction of 0.1 % egg albumin and bovine serum albumin into the solution allowed the most intensive isolation of anthocyanin pigment from the honeysuckle and black currant. The degree of extraction of anthocyanin pigment from honeysuckle and black currant at 0.1 % egg albumin increased by 1.5 and 0.8 times, in presence of 0.1 % bovine serum albumin increased by 1.2 and 1.6 times, respectively. An increase in protein content in the system led to the decrease in the intensity of anthocyanin pigment extraction. The degree of extraction of anthocyanin pigment from honeysuckle and black currant with the content of 4 % bovine serum albumin in the solution decreased by 1...