Adsorption behaviour of some anthocyanins by wheat gluten and its fractions in acidic conditions

International Journal of Food Science and Technology

Volumn 47, Issue 2, 2012, Pages 390-398

  Mazzaracchio, Palmira ^a   Kindt, Maddalena ^a   Pifferi, Pier G ^b   Tozzi, Silvia ^a   Barbiroli, Giancarlo ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b ID Tech Srl   (Italy)

Author keywords

Anthocyanins; Gluten; Kinetics; UV Vis

Indexed keywords

ACIDIC CONDITIONS; ADSORPTION BEHAVIOUR; ADSORPTION CAPACITIES; ADSORPTION KINETICS; ADSORPTION KINETICS AND ISOTHERM; GLUTEN; PH VALUE; POTENTIAL EFFECTS; STRONG INTERACTION; UV-VIS; WHEAT GLUTEN;

ADSORPTION; BIOCHEMISTRY; CHLORINE COMPOUNDS; ENZYME KINETICS; ISOTHERMS; KINETICS;

ANTHOCYANINS;

TRITICUM AESTIVUM;

EID: 84855872225     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02852.x     Document Type: Article

References (30)

1. Belitz, H.D., Kieffer, R., Seilmeier, W. & Wieser, H. (1986). Structure and function of gluten proteins. Cereal Chemistry, 634, 336-341.
2. Bietz, J.A. & Wall, J.S. (1975). The effect of various extractants on the subunit composition and association of wheat glutenin. Cereal Chemistry, 52, 145-155.
3. Brouillard, R. (1982). Chemical structure of anthocyanins. In: Anthocyanins as Food Colors (edited by P. Markakis). Pp. 1-40. New York, USA: Academic Press.
4. Cheynier, V. (2005). Polyphenols in foods are more complex than often thought. American Journal of Clinical Nutrition, 81, 223S-229S.
5. Clifford, M.N. (2000). Anthocyanins: nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture, 80, 1063-1072.
6. Cristofolini, L., Fontana, M.P., Boga, C. & Konovalov, O. (2005). Microscopic structure of crystalline langmuir monolayers of hydroxystearic acids by X-ray reflectivity and GID: OH group position and dimensionality effect. Langmuir, 21, 11213-11219.
7. Doǧan, M., Alkan, M., Ozkan, D., Ozdemir, Y. & Ozmetin, C. (2006). Adsorption kinetics of maxilon blue GRL onto sepiolite from aqueous solutions. Chemical Engineering Journal, 124, 89-101.
8. Felgines, C., Talavera, S., Gothier, M.P. et al. (2003). Strawberry anthocyanins are recovered in urine as glucuro-and sulfoconjugates in humans. Journal of Nutrition, 133, 1296-1301.
9. Fiorini, M., Barbiroli, G. & Pifferi, P.G. (1999). Effect of pH and temperature changes on the colour of anthocyanins. Journal of Commodity Sciences, 38, 15-30.
10. Francis, F.J. (1982). Analysis of anthocyanins. In: Anthocyanins as Food Colors (edited by P. Markakis). Pp. 182-208. New York, USA: Academic Press.
11. Fuleki, T. & Francis, F.J. (1968). Quantitative methods for anthocyanins. Journal of Food Science, 33, 266-274.
12. Giles, H.C., D'Silva, A. & Easton, A.I. (1974). A general treatment and classification of the solute adsorption Isotherm. Part II. Experimental interpretation. Journal of Colloid and Interface Science, 473, 766.
13. Giusti, M.M., Rodriguez-Saona, L.E. & Wrolstad, R.E. (1999). Molar adsorptivity and color characteristics of acylated and non acylated pelargonidin - based on anthocyanins. Journal of Agricultural and Food Chemistry, 47, 4631-4637.
14. Grace, G. (1989). Preparation of vital wheat gluten. In: Proceedings of the World Congress on Vegetable Protein Utilization in Human Foods and Animal Feedstuffs (edited by T.H. Applewhite). Pp. 112-116. Champaign, Illinois: The American Oil Chemists Society.
15. Ichiyanagy, T., Kashiwada, Y., Shida, Y., Ikeshiro, Y., Kaneyuki, T. & Kanishi, T. (2005). Nasunin from egg-plant consists of cis-trans isomers of delphinidin 3-[4-p-coumaroyl-j-L-rhamnosyl(1→6. glucopyranoside]-5-glucopyranoside. Journal of Agricultural and Food Chemistry, 53, 9472-9477.
16. Kahkonen, M.P. & Heinonen, M. (2003). Antioxidant activity of anthocyanins and their aglycons. Journal of Agricultural and Food Chemistry, 51, 628-633.
17. Kay, C.D., Mazza, G., Holub, B.J. & Wang, J. (2004). Anthocyanin metabolites in human urine and serum. British Journal of Nutrition, 91, 933-942.
18. Markakis, P. (1982). Stability of anthocyanins in food. In: Anthocyanins as Foods Colors (edited by P. Markakis). Pp. 163-181. New York, USA: Academic Press.
19. Matsumoto, H., Ichiyanagy, T., Iida, H. et al. (2006). Ingested delphinidin-3-rutinoside is primarily excreted to urine as the intact form and to bile as the methylated form in rats. Journal of Agricultural and Food Chemistry, 54, 578-582.
20. Mazzaracchio, P., Pifferi, P.G., Kindt, M., Munyaneza, A. & Barbiroli, G. (2004). Interactions between anthocyanins and organic food molecules in model systems. International Journal of Food Science and Technology, 39, 53-59.
21. Neto, C.C. (2007). Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases. Molecular Nutrition & Food Research, 51, 652-664.
22. Prior, R.L. (2003). Fruits and vegetables in the prevention of cellular oxidative damage. American Journal of Clinical Nutrition, 78, 570-578.
23. Shan, L., Molberg, O., Parrott, I. et al. (2002). Structural basis of gluten intolerance in celiac sprue. Science, 297, 2275-2279.
24. Siebert, K.J., Troukhanova, N.V. & Lynn, P.Y. (1996). Nature of polyphenol-protein interactions. Journal of Agricultural and Food Chemistry, 44, 80-85.
25. Treutter, D., Santos- Buelga, C., Gutmann, M. & Kolodziej, H. (1994). Identification of flavan-3-ols and procyanidins by high-performance liquid chromatography and chemical reaction detection. Journal of Chromatography A, 667, 290-297.
26. Walton, C.M., Lentle, G.R., Reynolds, G.W., Kruger, C.M. & McGhie, K.T. (2006). Anthocyanins absorption and antioxidant status in pigs. Journal of Agricultural and Food Chemistry, 54, 7940-7946.
27. Wieser, H., Bushuk, W. & MacRitchie, F. (2006). The polymeric glutenins. In: Gliadin and Glutenin: The Unique Balance of Wheat Quality (edited by C. Wrigley, F. Bekes & W. Bushuk). Pp. 213-240. St. Paul, USA: American Association of Cereal Chemistry.
28. Wrigley, C.W. & Bietz, J.A. (1988). Proteins and amino acids. In: Wheat-Chemistry and Technology (edited by Y. Pomeranz) vol. 1. Pp. 159-275. St. Paul, USA: American Association of Cereal Chemistry.
29. Xiao, J., Suzuki, M., Jiang, X. et al. (2008). Influence of B ring hydroxylation on interaction of flavonols with bovine serum albumin. Journal of Agricultural and Food Chemistry, 56, 2350-2356.
30. Zhao, C., Giusti, M.M., Malik, M., Mayer, M.P. & Magnuson, B.H. (2004). Effect of commercial anthocyanin - rich extracts on colonic cancer and non tumorigenic colonic cell growth. Journal of Agricultural and Food Chemistry, 52, 6122-6128.