Effects of Organic Acids on Thermal Stability of Anthocyanins from Purple Corn

doi:10.7506/spkx1002-6300-201007036

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (7): 164-167.doi: 10.7506/spkx1002-6300-201007036

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Effects of Organic Acids on Thermal Stability of Anthocyanins from Purple Corn

WANG Yu-bin1,2，ZHANG Chao2，MA Yue2，YUE Xi-qing1，ZHAO Xiao-yan2,*

1. College of Food Science, Shenyang Agricultural University, Shenyang 100161, China；
2. Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

Received:2009-08-27 Revised:2009-12-01 Online:2010-04-01 Published:2010-12-29
Contact: ZHAO Xiao-yan2 E-mail:zhaoxiaoyan@nercv.org

Abstract

Abstract:

Effects of organic acids on thermal stability of purple corn anthocyanins (PCA) was evaluated by copigmentation with tannic acid, succinic acid, oxalic acid, malic acid, citric acid, and ascorbic acid. The degradation of PCA and copigmented PCA exhibited a first-order kinetic model. The copigmentation of tannic acid, oxalic acid and citric acid improved the thermal stability of PCA. This is due to the fact that copigmentation of tannic acid, oxalic acid and malic acid enhances the ratio of acylated anthocyanins of PCA and activation energy of copigmented PCA.

Key words: copigmentation, anthocyanin, purple corn, thermal stability, kinetics, organic acid

CLC Number:

TS202.3

WANG Yu-bin1,2，ZHANG Chao2，MA Yue2，YUE Xi-qing1，ZHAO Xiao-yan2,*. Effects of Organic Acids on Thermal Stability of Anthocyanins from Purple Corn[J]. FOOD SCIENCE, 2010, 31(7): 164-167 https://doi.org/10.7506/spkx1002-6300-201007036

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Effects of Organic Acids on Thermal Stability of Anthocyanins from Purple Corn

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