Examination of molecular mechanism for the enhanced thermal stability of anthocyanins by metal cations and polysaccharides

Food Chemistry

Volumn 143, Issue , 2014, Pages 452-458

  Tachibana, Noriko ^a   Kimura, Yukihiro ^a   Ohno, Takashi ^a  

^a KOBE UNIVERSITY   (Japan)

Author keywords

Anthocyanin; Metal cation; Polysaccharide; Raman spectroscopy; Thermal stability

Indexed keywords

CARBOHYDRATES; COLOR; IRON COMPOUNDS; METALS; PH; PH EFFECTS; POLYSACCHARIDES; POSITIVE IONS; RAMAN SPECTROSCOPY; STABILITY; THERMODYNAMIC STABILITY;

ANIONIC POLYSACCHARIDES; BUFFER MOLECULES; DELPHINIDIN 3 GLUCOSIDES; ISOTOPE SUBSTITUTION; METAL CATION; MOLECULAR MECHANISM; PHYSIOLOGICAL PH; RESONANCE RAMAN SPECTROSCOPY;

ANTHOCYANINS;

ACETIC ACID; ALGINIC ACID; ANTHOCYANIN; CITRIC ACID; CYANIDIN 3 GLUCOSIDE; DELPHINIDIN 3 GLUCOSIDE; GLYCINE; LACTIC ACID; MALIC ACID; METAL ION; PLANT GLYCOSIDE; POLYSACCHARIDE; PROPIONIC ACID; SUCCINIC ACID; TARTARIC ACID; UNCLASSIFIED DRUG;

ARTICLE; BIODEGRADATION; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; RAMAN SPECTROMETRY; THERMOSTABILITY; ULTRAVIOLET RADIATION;

EID: 84884582804     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.017     Document Type: Article

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