Improvement the stability of the bilberry anthocyanins through acylating modification
HONG Senhui1,2, HUANG Bingqing1,2, ZHANG Jingyi1,2, FEI Peng1,2*
1(School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China) 2(Fujian University Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, Minnan Normal University, Zhangzhou 363000, China)
Abstract: In order to improve the stability of anthocyanins during the application, 3, 4-dihydroxybenzoic acid and gallic acid were grafted onto bilberry anthocyanins by enzyme catalysis in this study. After modification, the acylation degrees of 3,4-dihydroxybenzoate acylated anthocyanins and gallate acylated anthocyanins reached 4.65% and 4.53%, respectively. Fourier transform infrared spectrometer and UV-visible spectroscopy results showed that 3,4-dihydroxybenzoic acid and gallic acid were grafted onto the glycosyl of bilberry anthocyanins by acylation reaction. Compared with native bilberry anthocyanins, the DPPH radical scavenging rate of acylated anthocyanins and the inhibition rate of β-carotene bleaching were significantly higher in vitro. In addition, the stability of acylated anthocyanins is also significantly higher than that of natural blueberry anthocyanins, which will greatly enhance the application of anthocyanins in food intelligent packaging.
洪森辉,黄冰晴,张晶怡,等. 越橘花色苷的酰化修饰及其稳定性改善研究[J]. 食品与发酵工业, 2021, 47(16): 84-89.
HONG Senhui,HUANG Bingqing,ZHANG Jingyi,et al. Improvement the stability of the bilberry anthocyanins through acylating modification[J]. Food and Fermentation Industries, 2021, 47(16): 84-89.
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