The Ohio State University, Department of Food Science and Technology, 2015 Fyffe Road, Columbus, OH 43210-1007, United States.
Food Res Int. 2021 Jun;144:110350. doi: 10.1016/j.foodres.2021.110350. Epub 2021 Mar 26.
Our objective was to explore the effects of whey protein (WP) concentration and preheating temperature on anthocyanin color expression and stability over time in the presence of ascorbic acid. Anthocyanins from purple corn, grape or black carrot were mixed with native WP or preheated WP (40-80°C) in various concentrations (0-10 mg/mL) in pH 3 buffer containing 0.05% ascorbic acid and stored in the dark at 25 °C for 5 days. WP addition increased anthocyanin absorbance and protected anthocyanin from ascorbic acid-mediated degradation. Increasing WP concentration resulted in lower lightness and higher chroma, hue angle and color stability. The color loss of anthocyanin solutions decreased by 40%-50% when 10 mg/mL WP was added. Native WP showed more color enhancement and protection than thermally-induced WP. Increasing the WP preheating temperature resulted in less absorbance increase and more absorbance loss. Anthocyanin' half-life was improved by addition of WP in a dose dependent manner. Native WP addition (10 mg/mL) extended anthocyanin half-life by about 2 times for purple corn and grape, and 1.31 times for black carrot anthocyanin solutions. Preheating temperature did not significantly affect anthocyanin protection by WP. WP addition might enhance anthocyanin stability in beverages containing ascorbic acid, expanding anthocyanin application in foods.
我们的目的是探讨乳清蛋白（WP）浓度和预热温度对含有抗坏血酸的情况下花青素颜色表达和随时间稳定性的影响。将紫玉米、葡萄或黑胡萝卜中的花青素与天然 WP 或预热 WP（40-80°C）以不同浓度（0-10 mg/mL）在 pH 3 缓冲液中混合，其中含有 0.05%抗坏血酸，并在黑暗中于 25°C 下储存 5 天。WP 的添加增加了花青素的吸光度，并保护花青素免受抗坏血酸介导的降解。增加 WP 浓度会导致明度降低、彩度增加、色调角和颜色稳定性提高。当添加 10 mg/mL WP 时，花青素溶液的颜色损失减少了 40%-50%。天然 WP 比热诱导 WP 具有更强的颜色增强和保护作用。增加 WP 预热温度会导致吸光度增加减少和吸光度损失增加。WP 的添加以剂量依赖的方式提高了花青素的半衰期。添加 WP（10 mg/mL）可将紫玉米和葡萄的花青素半衰期延长约 2 倍，黑胡萝卜花青素溶液的半衰期延长 1.31 倍。预热温度对 WP 保护花青素没有显著影响。WP 的添加可能会增强含有抗坏血酸的饮料中花青素的稳定性，从而扩大花青素在食品中的应用。
