酵母甘露聚糖蛋白在 pH 7.0 条件下提高花色苷的热稳定性。
Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0.
机构信息
Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Department of Food Science and Technology, The University of Tennessee, Knoxville, TN 37996, USA.
Department of Food Science and Technology, The University of Tennessee, Knoxville, TN 37996, USA.
出版信息
Food Chem. 2015 Apr 1;172:121-8. doi: 10.1016/j.foodchem.2014.09.059. Epub 2014 Sep 19.
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 °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 °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.
花色苷是具有强抗氧化活性的食品着色剂，但较差的热稳定性限制了其在中性食品中的应用。本研究在 pH 7.0 条件下研究了酵母甘露聚糖对花色苷热稳定性的影响。花色苷在 80 和 126°C 下的降解遵循一级动力学，添加甘露聚糖降低了降解速率常数，并使半衰期增加了 4 到 5 倍。在 80 和 126°C 下加热 30 分钟后，甘露聚糖使花色苷的颜色稳定性提高了 4 到 5 倍，并保持了花色苷的抗氧化能力。可见光吸收、荧光光谱和 ζ-电位结果表明，花色苷通过疏水相互作用与甘露聚糖的蛋白质部分结合，花色苷的包埋复合物在 pH 7.0 下有效降低了热降解。因此，甘露聚糖可以扩大花色苷作为天然色素或功能性成分的应用。
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