Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes
Effects of β-cyclodextrin, whey protein, and soy protein on the thermal and storage stability of anthocyanins obtained from purple-fleshed sweet potatoes
复制标题
β-环糊精、乳清蛋白和大豆蛋白对紫肉甘薯花青素热稳定性和储存稳定性的影响
DOI：
10.1016/j.foodchem.2020.126655
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发表时间：
2020-08-01
期刊：
影响因子：
8.8
通讯作者：
He, Zhiyong
中科院分区：
文献类型：
--
作者：
Quan, Wei;He, Wei;He, Zhiyong
通过色度分析、降解动力学和主成分分析，研究了β -环糊精（β - cd）、乳清蛋白（WP）和大豆蛋白（SP）对紫肉甘薯花青素提取物（PFSPAEs）在热处理和模型饮料系统中货架期储存过程中花色苷的失色和降解的影响。结果表明，WP和SP提高了PFSPAE的热稳定性，但WP加速了提取液的失色。而添加25 mg/L SP后，在100℃下加热30 min，花青素的颜色和热稳定性得到改善。在保质期方面，SP和WP的添加对PFSPAE的储存稳定性影响不显著。而添加2500 mg/L的β - cd可显著提高PFSPAE的贮藏稳定性。总之，我们的研究结果为利用食品生物聚合物提高pfspae在饮料系统中的热稳定性和储存稳定性提供了有用的信息。
The effects of beta-cyclodextrin (beta-CD), whey protein (WP), and soy protein (SP) on the color loss and degradation of anthocyanins in purple-fleshed sweet potato anthocyanin extracts (PFSPAEs) during thermal treatment and shelf-life storage in model beverage systems by performing chromaticity, degradation kinetics, and principal component analysis. Results showed that WP and SP improved the thermal stability of the PFSPAE, but WP accelerated the color loss of the extract. However, the addition of 25 mg/L SP improved the color and thermal stability of the anthocyanins when heated at 100 degrees C for 30 min. With regard to the shelf-life storage, the addition of SP and WP showed non-significant effect on the storage stability of the PFSPAE. However, the addition of 2500 mg/L beta-CD significantly improved the storage stability of the PFSPAE. In summary, our findings provide useful information on improving the thermal and storage stability of PFSPAEs in beverage systems using food biopolymers.