Effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin
文献类型： 外文期刊
作者： Zou, Hui 1 ; Ma, Yan 1 ; Liao, Xiaojun 1 ; Wang, Yongtao 1 ;
作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
2.Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China
3.Natl Engn Res Ctr Fruit & Vegetable Proc, Beijing 100083, Peoples R China
4.Minist Agr, Beijing Key Lab Food Nonthermal Proc, Key Lab Fruit & Vegetable Proc, Beijing 100083, Peoples R China
5.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China
关键词： Pelargonidin-3-glucoside; Catechin; Copigmentation; High pressure processing
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2019 年 108 卷
页码：
收录情况： SCI
摘要： The solution absorbance ratios were determined to investigate the effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin. The theoretical spectra and molecular dynamic simulation were used to calculate the catechin/anthocyanin complex concentration, explore the intrinsic relationship between complex structure and absorbance. Results showed that when interacted with catechin at pH 1.5, the catechin/flavylium had the molar absorption coefficient of 1.78 times at 520 nm. Higher catechin concentration increased the solution absorbance about 1.3 times at pH 3.6 (100, 300, 500 MPa; 60 degrees C); high pressure processing could significantly accelerate the copigmentation rates at pH 1.5, 25 degrees C with the ratio of 10:1, and 60 degrees C with the ratio of 1:1. The solution absorbance at 60 degrees C was about 1.27 times of the corresponding ones at 20 degrees C (catechin/anthocyanin ratio of 10:1; 300 and 500 MPa). Higher catechin concentration, pressure and temperature could accelerate the copigmentation reactions.
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