Effects of reaction mixture and other components on the determination of the equilibrium and rate constants of the hydration reactions of anthocyanins

Food Chemistry

Volumn 107, Issue 1, 2008, Pages 473-482

  Dougall, Donald K ^a   Baker, David C ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

4 Hydroxy 3,5 dimethoxycinnamic acid; 4 Hydroxycinnamic acid; 6 O (4 Hydroxy 3,5 dimethoxycinnamoyl) d glucopyranosyl (1 6) d xylopyranosyl (1 2) d galactopyranosyl (1 O3) cyanidin; 6 O (4 Hydroxycinnamoyl) d glucopyranosyl (1 6) d xylopyranosyl (1 2) d galactopyranosyl (1 O3) cyanidin; Acyl group effects; Acylated anthocyanins; Al3+ from glass; Al3+ interference; Cyanidin 3 O triglycoside; Deprotonation reaction; Equilibrium constant measurement; Equilibrium constants; Hydration reaction; NaCl effects; pH Jump experiments; Phosphate effects; Rate constant measurement; Rate constants

Indexed keywords

4 HYDROXY 3,5 DIMETHOXYCINNAMIC ACID (6 O (4 HYDROXY 3,5 DIMETHIXYCINNAMOYL) BETA DEXTRO GLUCOPYRANOSYL (1-6) [BETA DEXTRO XYLOPYRANOSYL (1-2)] BETA DEXTRO GALACTOPYRANOSYL (1-O 3) CYANIDIN); ACETIC ACID; ANTHOCYANIN; BUFFER; GLASS; PHOSPHATE; SILICATE; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ACETYLATION; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL REACTION; CHEMICAL STRUCTURE; EQUILIBRIUM CONSTANT; HYDRATION; PH MEASUREMENT; PROTON TRANSPORT; SPECTROSCOPY; STORAGE;

EID: 35448932712     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.035     Document Type: Article

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