Method for improving stability of black corn anthocyanin-protein compound
By adding glucose or maltodextrin as a stabilizer to the black corn anthocyanin-protein complex, the problem of low stability of the complex is solved, and its stability and shelf life are significantly improved, which is suitable for applications in the food field.
CN119632238APending Publication Date: 2025-03-18HENAN UNIVERSITY OF TECHNOLOGY +1
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Patent Information
- Application Number
- CN202411937414.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-26
- Publication Date
- 2025-03-18
AI Technical Summary
Technical Problem
The stability of anthocyanins-protein complex is not high and is susceptible to environmental factors to lead to degradation or structural changes, affecting its shelf life and activity in the food field.
Method used
Adjust its concentration to improve the stability of the complex by adding glucose or maltodextrin to the black corn anthocyanin-protein complex solution.
Benefits of technology
Glucose and maltodextrin can significantly improve the stability of the black corn zoonin-protein complex, extend its shelf life, and maintain its activity, and are suitable for applications in the food field.
✦ Generated by Eureka AI based on patent content.
Abstract
A method for improving stability of a black corn anthocyanin-protein compound comprises the following steps: adding a stabilizer which is glucose or maltodextrin into a black corn anthocyanin-protein compound solution; when the stabilizer is glucose, the concentration of the glucose in the solution is 1-5%; when the stabilizer is maltodextrin, the concentration of the maltodextrin in the solution is 1-3%. According to the invention, maltodextrin or glucose is adopted as a stabilizer, so that the stability of the black corn anthocyanin-protein compound is improved. The maltodextrin is combined with the protein part or the anthocyanin part in the compound, so that the structure of the compound is more compact and stable, dissociation and denaturation of the compound in the external environment are reduced, the combination state between the anthocyanin and the protein is kept, the stability of the anthocyanin is indirectly protected, meanwhile, the stability of the protein structure is facilitated, and the stability of the protein structure is improved. Therefore, the protection effect of the protein on the anthocyanin can be better exerted.
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