The Role of Glucosides on the Thermal Stability of Color Produced by Anthocyanins from Red Cabbage
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
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- 2015.05
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서지정보
ㆍ발행기관 : 한국산업식품공학회
ㆍ수록지정보 : 산업식품공학 / 19권 / 2호
ㆍ저자명 : J. Michelle Lee, Moonsoo Jin
목차
Introduction
Materials and Methods
Material preparation
Heat stability assay
UV Absorption measurement
Result and Discussion
Structure of red cabbage anthocyanin derivatives
Thermostability of various cyanidin derivatives
Conclusion
References
영어 초록
Carbohydrate derivatives of cyanidin, a class of anthocyanin pigments, are major component of red cabbage, which is responsible for the characteristic reddish color. The color of cyanidin derivatives is quite stable against heat, and here we aimed to identify the chemical component of glucoside-derivatives of cyanidin which is responsible for the thermal stability. By comparing the thermal stability of color from unmodified cyanidin and cyanidin-3,5-diglucoside with the color of cyanidin derivatives from red cabbage, we found that the glucoside modification confers the thermal stability. We believe that our finding will contribute to the preparation of heat-resistant anthocyanin pigments for food coloring and other applications.
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