紫色米糠中花色苷的降解动力学及其水解胶体对其稳定性的影响,Journal of Food Process Engineering

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紫色米糠中花色苷的降解动力学及其水解胶体对其稳定性的影响
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-01-07 , DOI: 10.1111/jfpe.13360
Amit B. Das _{1,

2} , Vaibhav V. Goud ₂ , Chandan Das ₂

Affiliation

在不同的pH和温度条件下，研究了紫米糠中总花色苷，花青素3-葡糖苷（C3G）和培尼丁-3-葡糖苷（P3G）的降解动力学。还确定了水胶体对花色苷稳定性的影响。在2-8的pH范围和60至90°C的温度范围内研究了降解动力学。在pH 2下，总花色苷（2.21×10 ^-4 min ^-1），C3G（1.44×10 ^-4 min ^-1）和P3G（1.38×10 ^-4 min ^-1）的降解率最低。在热降解过程中，总花色苷（3.46×10 ^-4 min ^-1），C3G（1.75×10）的最低降解速率^-4分钟^-1），和P3G（1.99×10 ^-4分钟^-1）在60观察℃。在pH 6和90°C下，总花色苷，C3G和P3G的降解率最高。羧甲基纤维素，黄原胶，改性淀粉，树胶和对花色素苷的稳定性阿拉伯的效果，C3G和P3G是显著（p ≤0.05）。改性淀粉体系在水性介质中显示出最高的花色苷稳定性和抗氧化活性。花青素在变性淀粉培养基中的降解动力学显示出比没有水胶体样品更低的降解速率。

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Degradation kinetics of anthocyanins from purple rice bran and effect of hydrocolloids on its stability

The degradation kinetics of total anthocyanin, cyanidin‐3‐glucoside (C3G), and peonidin‐3‐glucoside (P3G) from purple rice bran were investigated in various pH and temperature conditions. The effect of hydrocolloids on the stability of anthocyanins was also determined. The degradation kinetics was studied in a pH range of 2–8 and temperatures ranging from 60 to 90°C. At pH 2, the total anthocyanin (2.21 × 10⁻⁴ min⁻¹), C3G (1.44 × 10⁻⁴ min⁻¹), and P3G (1.38 × 10⁻⁴ min⁻¹) showed the lowest degradation rate. During thermal degradation, the lowest rate of degradation for total anthocyanin (3.46 × 10⁻⁴ min⁻¹), C3G (1.75 × 10⁻⁴ min⁻¹), and P3G (1.99 × 10⁻⁴ min⁻¹) were observed at 60°C. The highest degradation rate of total anthocyanin, C3G, and P3G, was obtained at pH 6 and 90°C. The effect of carboxymethyl cellulose, xanthan gum, modified starch, and gum arabic on the stability of anthocyanin, C3G, and P3G was significant (p ≤ .05). The modified starch system showed the highest stability of anthocyanins and antioxidant activity in the aqueous medium. The degradation kinetics of anthocyanins in modified starch medium revealed a lower degradation rate than without a hydrocolloid sample.

更新日期：2020-01-07

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