The selectively hydrolyzed soy protein composed of β-conglycinin (7S) and glycinin hydrolysates (GH) showed a superior protective effect on the delphinidin-3-O-rutinoside (D3R) during the steaming of colored wheat dough. To clarify the potential mechanism, 7S and GH were isolated and combined in varied ratios to mimic the RG proteins, and the interactions between proteins and D3R were studied by combined multispectral and molecular dynamics simulation study. The results suggested that 7S showed a higher stabilization effect of D3R than GH upon heating. In contrast, the optimum effect was noticed when incorporated with the mixed proteins with equal level of 7S and GH. D3R induced conformational changes of 7S and GH upon heating, and D3R formed complexes with proteins via hydrophobic interactions, and it was a static quenching process. The optimal binding affinity to D3R was observed with equal level of GH and 7S, contributing to enhanced thermal stability. Compared with GH, 7S could bind more amino acids and form a more stable complex with D3R. The results of this study could provide a theoretical basis for the preservation of D3R upon thermal processing and promote the application of mixed soy proteins in the functional food industry.
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