Institute of Food Safety, Ankara University, Diskapi 06110, Ankara, Turkey.
Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Golbasi, Ankara 06830, Turkey.
Food Chem. 2022 Feb 15;370:131061. doi: 10.1016/j.foodchem.2021.131061. Epub 2021 Sep 6.
This is the first study revealing effects of aspartic acid (AA), proline and valine as well as ascorbic acid on individual anthocyanins in pomegranate and orange juice blend (POJB) during heating at 90-150 ℃. Effect of amino acids on colour and anthocyanin stability varied depending on heating temperature. At 90 ℃ (3 h), AA, proline and valine increased (up to 4.7 times) contents of cyanidin-3-glucoside and total anthocyanin, and cyanidin-3,5-diglucoside stability. At 105 ℃ (2 h), AA and valine caused the highest absorbance value at maximum wavelength (A) and high anthocyanin stability, which pointed out copigmentation. At 150 ℃ (0.5 h), AA and valine increased (up to 11%) stabilities of cyanidin-3-glucoside, cyanidin-3,5-diglucoside and delphinidin-3,5-diglucoside, and caused the highest A. Owing to copigmentation by hydrophobic interactions/hydrogen bond, degradative effect of ascorbic acid on anthocyanins was slowed down. Thus, these three amino acids might have a high potential for copigmentation in products containing anthocyanins and ascorbic acid at high concentration.
这是第一项研究揭示了天冬氨酸（AA）、脯氨酸和缬氨酸以及抗坏血酸对石榴和橙汁混合液（POJB）中单个花色苷在 90-150℃加热时的影响。氨基酸对颜色和花色苷稳定性的影响取决于加热温度。在 90℃（3 小时）下，AA、脯氨酸和缬氨酸增加了矢车菊素-3-葡萄糖苷和总花色苷的含量（高达 4.7 倍），并提高了矢车菊素-3,5-二葡萄糖苷的稳定性。在 105℃（2 小时）下，AA 和缬氨酸在最大吸收波长（A）处产生了最高的吸光度值和高花色苷稳定性，这表明了共色作用。在 150℃（0.5 小时）下，AA 和缬氨酸提高了矢车菊素-3-葡萄糖苷、矢车菊素-3,5-二葡萄糖苷和飞燕草素-3,5-二葡萄糖苷的稳定性（高达 11%），并产生了最高的 A。由于疏水相互作用/氢键的共色作用，抗坏血酸对花色苷的降解作用减缓。因此，这三种氨基酸在含有高浓度花色苷和抗坏血酸的产品中可能具有很高的共色作用潜力。
