Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0

文献类型： 外文期刊

第一作者： Wu, Jine

作者： Wu, Jine;Wu, Jine;Guan, Yongguang;Zhong, Qixin

作者机构：

关键词： Anthocyanins;Mannoproteins;Complex formation;Thermal stability;Antioxidant capacity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126 degrees C followed first order kinetics, and the addition of mannoproteins reduced the degradation rate constant and increased the half-life by 4 to 5-fold. After heating at 80 and 126 degrees C for 30 min, mannoproteins improved the colour stability of anthocyanins by 4 to 5-fold and maintained the antioxidant capacity of anthocyanins. Visible light absorption, fluorescence spectroscopy, and zeta-potential results suggest that anthocyanins bound with the protein moiety of mannoproteins by hydrophobic interactions, and that the inclusion of anthocyanins in complexes effectively reduced the thermal degradation at pH 7.0. Therefore, mannoproteins may expand the application of anthocyanins as natural colours or functional ingredients. (C) 2014 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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