Method for improving the stability of natural product anthocyanins under acid and heat conditions, its products and applications
A technology for natural products and anthocyanins, applied in the field of food science and engineering, can solve the problems of changing the molecular structure, affecting the application of anthocyanin natural pigments, affecting the color rendering effect, etc., and achieving the effect of increasing stability
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Embodiment 1
[0031] The whey protein isolate and glucose were dissolved in deionized water at a mass ratio of 1:1, so that the solid content of the solution was 5%. The pH value of the solution was adjusted to 7.0 and stirred continuously for 12 h, and then freeze-dried. The freeze-dried powder was placed in a constant temperature and humidity incubator with a relative humidity of 79% and a temperature of 70° C. for 24 hours. The obtained Maillard reaction product was stored at -20°C.
[0032] Copolymer of the Maillard reaction product of whey protein isolate and glucose and cyanidin-3-O-glucoside (C3G): take 500 mg of the Maillard reaction product of whey protein isolate and glucose, and dilute to 100 mL . Prepared as a 0.5 wt% solution. Then the pH of the solution was adjusted to 5.8, and the C3G solution was slowly added dropwise to the solution so that the final concentration of C3G in the system was 0.1%. The mixture was heated in a water bath at 90° C. for 5 minutes in the dark, ...
Embodiment 2
[0034] The whey protein isolate and lactose are dissolved in deionized water at a mass ratio of 1:1, so that the solid content of the solution is 10%. The pH value of the solution was adjusted to 7.0 and stirred continuously for 24 h, and then freeze-dried. The freeze-dried powder was placed in a constant temperature and humidity incubator with a relative humidity of 79% and a temperature of 70° C. for 24 hours. The obtained Maillard reaction product was stored at -20°C.
[0035] Copolymer of the Maillard reaction product of whey protein isolate and lactose and cyanidin-3-O-glucoside (C3G): take 100 mg of the Maillard reaction product of whey protein isolate and glucose, and dilute to 100 mL . Prepared as a 0.1 wt% solution. Then the pH of the solution was adjusted to 5.8, and the C3G solution was slowly added dropwise to the solution so that the final concentration of C3G in the system was 0.1%. Heat the mixture in a water bath at 90° C. for 6 minutes in the dark, so that...
Embodiment 3
[0037] The whey protein isolate and glucose were dissolved in deionized water at a mass ratio of 1:2, so that the solid content of the solution was 5%. The pH value of the solution was adjusted to 7.0 and stirred continuously for 12 h, and then freeze-dried. The freeze-dried powder was placed in a constant temperature and humidity incubator with a relative humidity of 80% and a temperature of 60° C. for 24 hours. The obtained Maillard reaction product was stored at -20°C.
[0038] Copolymer of the Maillard reaction product of whey protein isolate and glucose and cyanidin-3-O-glucoside (C3G): take 500 mg of the Maillard reaction product of whey protein isolate and glucose, and dilute to 100 mL . Prepared as a 0.2 wt% solution. Then the pH of the solution was adjusted to 5.8, and the C3G solution was slowly added dropwise to the solution so that the final concentration of C3G in the system was 0.05%. The mixture was heated in a water bath at 95° C. for 5 minutes in the dark,...
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