向日葵果胶对不同 pH 值下紫甘薯花色苷热稳定性的影响。
Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Synergetic Innovation Center, Jiangnan University, Wuxi 214122, Jiangsu, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Life Sciences and Health Engineering, Jiangnan University, Wuxi 214122, Jiangsu, China.
出版信息
Int J Biol Macromol. 2023 Dec 31;253(Pt 2):126663. doi: 10.1016/j.ijbiomac.2023.126663. Epub 2023 Sep 1.
The present study aimed to examine the impact of sunflower pectin (SFP) on the thermal stability and antioxidant activity of purple sweet potato anthocyanins (PSPA) at varying pH levels. It was observed that the pH value significantly influenced the ability of pectin to protect anthocyanins from thermal degradation, which was found to be associated with the rate of binding between PSPA and SFP. The binding rate of PSPA-SFP was observed to be highest at pH 4.0, primarily due to the influence of electrostatic interaction and hydrogen bonding. Monoacylated anthocyanins exhibited a binding rate approximately 2-4 % higher than that of diacylated anthocyanins. The PSPA-SFP demonstrated its highest thermal stability at pH 4.0, with a corresponding half-life of 14.80 h at 100 °C. Molecular dynamics simulations indicated that pectin had a greater affinity for the flavylium cation and hemiketal form of anthocyanins. The antioxidant activity of anthocyanins in PSPA and PSPA-SFP increased with increasing pH, suggesting that anthocyanins at high pH had higher antioxidant activity than anthocyanins at low pH.
本研究旨在探讨向日葵果胶（SFP）在不同 pH 值下对紫薯花色苷（PSPA）热稳定性和抗氧化活性的影响。结果表明，果胶保护花色苷免受热降解的能力受 pH 值的显著影响，这与 PSPA 和 SFP 之间的结合速率有关。在 pH 值为 4.0 时，PSPA-SFP 的结合速率最高，主要归因于静电相互作用和氢键的影响。单酰化花色苷的结合速率比二酰化花色苷高约 2-4%。PSPA-SFP 在 pH 值为 4.0 时表现出最高的热稳定性，在 100°C 下半衰期为 14.80 h。分子动力学模拟表明，果胶与花色苷的花青定阳离子和半缩醛形式具有更大的亲和力。PSPA 和 PSPA-SFP 中花色苷的抗氧化活性随 pH 值的增加而增加，这表明高 pH 下的花色苷比低 pH 下的花色苷具有更高的抗氧化活性。
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