Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)
文献类型： 外文期刊
作者： Jiang, Xiyu 1 ; Bi, Jinfeng 2 ; Liu, Xuan 2 ; Liu, Meng 2 ; Xie, Huimin 2 ; Verkerk, Ruud 1 ; Dekker, Matthijs 1 ;
作者机构： 1.Wageningen Univ & Res, Food Qual & Design Grp, Bornse Weilanden 9, NL-6708 WG Wageningen, Netherlands
2.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
3.Univ Liege, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： Pectin structures; Binding percentage; Color; Particle size and zeta potential; Light and thermal degradation
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2024 年 205 卷
页码：
收录情况： SCI
摘要： The physicochemical properties of cyanidin-3-O-glucoside (C3G) were investigated after binding with pectin from different sources (apple and peach) and fractions (water-soluble fraction (WSF), chelator soluble fraction (CSF) and sodium carbonate soluble fraction (NSF)). Apple WSF and peach CSF were high esterification degree pectin (DE) (63.23% and 55.66%). CSF of both AP and PP was abundant in HG and exhibited a much more linear structure than WSF and NSF. The maximum binding percentage was obtained at pH 2.0 for apple pectin (AP) (46%-50%) and at pH 3.5 for peach pectin (PP) (50%-54%). Binding with both pectins increased the color stability of C3G at pH 2.0. High DE pectin increased C3G light stability by reducing the degradation rate (0.03 h- 1) compared to C3G alone (0.05 h- 1). All the pectins reduced the thermal degradation rate of C3G, thus exhibiting a protective effect. A negative correlation was found between the relative RG I area and the particle size of the pectin-C3G complexes. Pectin played a leading role in the zeta -potential change.
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