FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (7): 64-68.doi: 10.7506/spkx1002-6630-201207014

• Basic Research • Previous Articles     Next Articles

Effect of Organic Acids on Storage Stability of Purple Corn Cob Pigment

SHAO Cheng-bin1,XIONG Jian-gong2,CHEN Sheng-ming1,LI Ning1   

  1. (1. Key Laboratory of Catalysis Science and Technology of Chongqing Education Commission, College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China; 2. ChongqingWater Co. Ltd., Chongqing 400013, China)
  • Online:2012-04-15 Published:2012-04-20

Abstract: The kinetic parameters of color change and the stability of purple corn cob pigment with the respective addition of several organic acids such as glycine were studied. The mechanism of the effect of glycine on the stability of purple corn cob pigment was also discussed. The results showed that glycine had the most pronounced effect on the stability of the pigment at pH 5. The results of uniform design optimization indicated that the retention rate of the pigment at 0.96 μg/mL after 10 d of storage at pH 5 and 75℃ in the presence of 160 mmol/L glycine and 256 mmol/L Fe2+ increased by 1.49-fold compared to the control without the addition of any organic acid. The possible mechanism may be mainly associated with the interaction between glycine and anthocyanins. It is speculated that glycine is bound to the pigment through ester bonds, resulting in an increased activation energy, thus enhancing the stability of the pigment.

Key words: purple corn cob pigment, glycine, copigmentation effect, activation energy, infrared spectroscopy

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