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.