CN113712146A - Method for improving stability of mulberry haematochrome - Google Patents
Method for improving stability of mulberry haematochrome Download PDFInfo
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- CN113712146A CN113712146A CN202111176918.8A CN202111176918A CN113712146A CN 113712146 A CN113712146 A CN 113712146A CN 202111176918 A CN202111176918 A CN 202111176918A CN 113712146 A CN113712146 A CN 113712146A
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- mulberry
- pigment
- anthocyanin
- whey protein
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 62
- 240000000249 Morus alba Species 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000000049 pigment Substances 0.000 claims abstract description 63
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 39
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- 239000001054 red pigment Substances 0.000 claims abstract description 31
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- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims description 5
- 229940126902 Phlorizin Drugs 0.000 claims description 5
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 claims description 5
- 229940074360 caffeic acid Drugs 0.000 claims description 5
- 235000004883 caffeic acid Nutrition 0.000 claims description 5
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 claims description 5
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 claims description 5
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- 229930019673 naringin Natural products 0.000 claims description 5
- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 claims description 5
- IOUVKUPGCMBWBT-GHRYLNIYSA-N phlorizin Chemical compound O[C@@H]1[C@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-GHRYLNIYSA-N 0.000 claims description 5
- 235000019139 phlorizin Nutrition 0.000 claims description 5
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 claims description 5
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 2
- 239000000872 buffer Substances 0.000 claims 1
- 239000004410 anthocyanin Substances 0.000 abstract description 44
- 235000010208 anthocyanin Nutrition 0.000 abstract description 43
- 229930002877 anthocyanin Natural products 0.000 abstract description 43
- 150000004636 anthocyanins Chemical class 0.000 abstract description 43
- 230000015556 catabolic process Effects 0.000 abstract description 14
- 238000006731 degradation reaction Methods 0.000 abstract description 14
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- 238000005562 fading Methods 0.000 abstract description 3
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- 230000003993 interaction Effects 0.000 description 5
- -1 polyphenol compound Chemical class 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N flavone Chemical group O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- RKWHWFONKJEUEF-GQUPQBGVSA-O Cyanidin 3-O-glucoside Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 RKWHWFONKJEUEF-GQUPQBGVSA-O 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
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- 239000008055 phosphate buffer solution Substances 0.000 description 2
- 239000003223 protective agent Substances 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- USNPULRDBDVJAO-FXCAAIILSA-N cyanidin 3-O-rutinoside betaine Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(=[O+]C3=CC(O)=CC([O-])=C3C=2)C=2C=C(O)C(O)=CC=2)O1 USNPULRDBDVJAO-FXCAAIILSA-N 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229960001331 keracyanin Drugs 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000012434 nucleophilic reagent Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for improving the stability of mulberry haematochrome, and belongs to the technical field of natural pigments. The method comprises the following steps: the stability of the mulberry pigment is improved by mixing the whey protein isolate solution with the mulberry red pigment solution, adding the auxiliary pigment solution and adjusting the pH value to 3-4. The processing method for improving the stability of the mulberry anthocyanin by utilizing the synergistic interaction of the biomacromolecules, the polyphenol auxiliary pigment and the anthocyanin is simple, convenient, non-toxic and harmless, does not add any non-edible chemical additive, can play a good role in inhibiting degradation and fading of the anthocyanin pigment caused by heat treatment, and has a good application prospect in liquid food and solid food processing.
Description
Technical Field
The invention belongs to the technical field of natural pigments, and particularly relates to a method for improving stability of mulberry red pigment.
Background
The mulberry resource is abundant in China, the planting area of fruit mulberry reaches 15 ten thousand mu, the annual output of fresh mulberry is more than 6 ten thousand tons, however, the mulberry belongs to seasonal berries, the eating period is short, the mulberry is easy to mildew and is not easy to transport, and the economic loss caused by the transport and storage problems accounts for one third of the total value every year, so that the deep processing of the mulberry and the development of high-added-value products are very important. The mulberry contains rich anthocyanin substances, and can be applied to the natural edible pigment industry after separation, purification and extraction. The mulberry haematochrome can be used in fruit and vegetable juice (pulp) beverages, fruit wine, jelly, fruit cakes and other foods, and has a wide application range in food coloring.
The mulberry haematochrome belongs to anthocyanin natural pigments, the main anthocyanin types of the mulberry haematochrome are cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside, the mulberry haematochrome has stronger antioxidation, anti-inflammatory and antithrombotic effects, and the incidence rate of coronary heart disease and diabetic complications can be reduced. However, anthocyanins are sensitive to environmental factors such as temperature, pH, light, oxygen, enzymes, metal ions and the like in an aqueous solution state, and cause food discoloration, thereby limiting the wide application thereof in the food industry.
Several anthocyanin stabilization methods and technologies mainly researched at present comprise the addition of macromolecular food components, micromolecular auxiliary color effect, metal ion chelation effect, embedding technology and the like, but the methods generally have the problems of no long-acting stability, weakening of natural color, high cost, low safety and limited application, and specifically comprise the following steps: the use of chemical reagents is not suitable for food, and the embedding method is not suitable for liquid food and masks the original color of anthocyanin. Therefore, how to improve the stability of anthocyanin and expand the application range of natural anthocyanin while ensuring the edible safety is an urgent problem to be solved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for improving the stability of mulberry haematochrome.
A method for improving the stability of mulberry red pigment comprises the following steps: the stability of the mulberry pigment is improved by mixing the whey protein isolate solution with the mulberry red pigment solution, adding the auxiliary pigment solution and adjusting the pH value to 3-4.
In one embodiment of the invention, the concentration of the whey protein isolate solution is 0.08-0.8 mg/mL.
In one embodiment of the invention, the solvent of the whey protein isolate solution is a phosphate buffer having a pH of 6-8.
In one embodiment of the invention, the concentration of the mulberry red pigment solution is 0.17-0.54 mg/mL.
In one embodiment of the invention, the solvent of the mulberry red pigment solution is a citric acid buffer solution with a pH value of 3-4.
In one embodiment of the invention, the mass concentration ratio of the whey protein isolate solution to the mulberry red pigment solution is 1: 1-20: 1.
in one embodiment of the invention, the mass concentration ratio of the whey protein isolate solution to the mulberry red pigment solution is 2:1-4:1
In one embodiment of the invention, the co-pigment comprises a polyphenol.
In one embodiment of the present invention, the co-pigment comprises one of rosmarinic acid, caffeic acid, catechin, quercetin, naringin, phlorizin.
In one embodiment of the invention, the mass concentration of the co-pigment solution is 0.08-0.48 mg/mL.
In one embodiment of the present invention, the solvent of the co-pigment solution is a citric acid buffer solution with a pH value of 3-4.
Compared with the prior art, the technical scheme of the invention has the following advantages:
the invention provides a method for improving stability of mulberry haematochrome, which aims at solving the problems that anthocyanin natural pigments in food are poor in stability and easy to degrade and fade due to heating, mainly utilizes protein and auxiliary pigments to interact with anthocyanin to protect anthocyanidin and improve the stability of anthocyanidin, selects whey protein isolate as a biological macromolecule protective agent, adds rosmarinic acid, caffeic acid, catechin, quercetin, naringin or phlorizin as a polyphenol auxiliary agent, and reduces the thermal degradation rate of total anthocyanin in mulberry haematochrome at 80 ℃ (2h) by 10.0-41.7% after protection treatment. The processing method for improving the stability of the mulberry anthocyanin by utilizing the synergistic interaction of the biomacromolecules, the polyphenol auxiliary pigment and the anthocyanin is simple, convenient, non-toxic and harmless, does not add any non-edible chemical additive, can play a good role in inhibiting degradation and fading of the anthocyanin pigment caused by heat treatment, and has a good application prospect in liquid food and solid food processing. The method is only suitable for the stability of the anthocyanin in an acidic environment, the structure of the anthocyanin is changed in a neutral environment, and the auxiliary color effect between the anthocyanin and polyphenol is weak.
Wherein, the whey protein isolate has a plurality of binding sites and can play a role in carrying and protecting small molecules. The protein and the anthocyanin can be mutually combined through the interaction of hydrophobic interaction, van der waals force and hydrogen bond, so that the damage of external environments such as water, temperature and the like to the molecular structure of the anthocyanin is prevented to a certain extent. Meanwhile, the polyphenol compound and the anthocyanin can form a pi-pi conjugated structure, and the hydrophobic force generated by the compound prevents the attack of the nucleophilic reagent.
Therefore, when the protein and the polyphenol compound act on the anthocyanin simultaneously, a protein-polyphenol-anthocyanin ternary complex can be formed, the protein can be combined with the polyphenol and the anthocyanin simultaneously, a sandwich structure can be formed between the polyphenol and the anthocyanin, and the protein and the polyphenol have synergistic effect to enhance the stabilizing effect on the anthocyanin.
Detailed Description
The present invention is further described below in conjunction with specific examples to enable those skilled in the art to better understand the present invention and to practice it, but the examples are not intended to limit the present invention.
Example 1:
selecting whey protein isolate as a raw material, dissolving the whey protein isolate and a phosphate buffer solution with the pH value of 7.4 to prepare a 0.32mg/mL whey protein isolate solution, stirring for 2 hours at the rotation speed of 300r/min, fully dissolving, preparing mulberry red pigment into a 0.34mg/mL pigment solution, mixing the whey protein isolate solution according to the equal volume of protein and pigment, adjusting the pH value to 3.6, and stirring for 30 minutes at the rotation speed of 300r/min to prepare a liquid pigment product. Detection shows that the degradation rate of the processed mulberry red pigment solution is reduced by 26.9 percent after the processed mulberry red pigment solution is heated for 2 hours at the temperature of 80 ℃.
Example 2:
selecting whey protein isolate as a raw material, dissolving the whey protein isolate and a phosphate buffer solution with the pH value of 7.4 to prepare a 0.64mg/mL whey protein isolate solution, stirring for 2 hours at the rotation speed of 300r/min, fully dissolving, preparing mulberry red pigment into a 0.34mg/mL pigment solution, mixing the whey protein isolate solution according to the equal volume of protein and pigment, adjusting the pH value to 3.6, and stirring for 30 minutes at the rotation speed of 300r/min to prepare a liquid pigment product. Detection shows that the degradation rate of the processed mulberry haematochrome solution is reduced by 10.0 percent after the processed mulberry haematochrome solution is heated for 2 hours at the temperature of 80 ℃.
From examples 1-2, it is known that the optimal mass concentration ratio of the protein to the anthocyanin is 2:1-4:1, and that too high or too low of the protein to the anthocyanin would reduce the stability effect.
Example 3:
preparing 0.34mg/mL pigment solution from mulberry red pigment, stirring for 30min at the rotating speed of 300r/min, adding 0.32mg/mL, 0.64mg/mL and 0.96mg/mL quercetin solutions in equal volume, stirring for 1h at the rotating speed of 300r/min, and adjusting the pH value to 3.6 to obtain the liquid pigment product. Detection shows that the thermal degradation rate of the total anthocyanin in the processed mulberry anthocyanin pigment solution is reduced by 29.6%, 33.6% and 34.0% after the processed mulberry anthocyanin pigment solution is heated for 2 hours at 80 ℃.
Due to the insufficient number of electrons in the flavone ring of unstable anthocyanin, the interaction of the pi electron-rich quercetin and other co-pigments with the electron-poor flavone cation may show the best co-pigment effect. From a steric conformation, quercetin is one of the major perfect planar polyphenols, exhibiting perfect overlapping pi-pi stacking. Due to the large volume, rotation is inhibited and the degree of freedom is reduced when approaching the existing co-pigment complexes. Thus, it stabilizes the positive charge on the flavone ion, resulting in a better stabilizing effect than other phenolic co-pigments.
Example 4:
whey protein isolate powder is selected as a raw material and dissolved in a pH 7.4 buffer solution to prepare a 0.48mg/mL whey protein isolate solution. Stirring for 2 hours at the rotating speed of 300r/min, fully dissolving, preparing mulberry red pigment into 0.54mg/mL pigment solution, mixing the whey protein isolate solution and the pigment solution in equal volume, stirring for 1 hour at the rotating speed of 300r/min, adding 0.48mg/mL, 0.96mg/mL and 1.36mg/mL quercetin solutions in equal volume, stirring for 1 hour at the rotating speed of 300r/min, and adjusting the pH value to 3.6 to prepare the liquid pigment product. Detection shows that the thermal degradation rate of the total anthocyanin in the processed mulberry red pigment solution is reduced by 37.1%, 38.6% and 41.7% after the processed mulberry red pigment solution is heated for 2 hours at 80 ℃.
Example 5:
whey protein isolate powder is selected as a raw material and dissolved in a pH 7.4 buffer solution to prepare a 0.48mg/mL whey protein isolate solution. Stirring for 2 hours at the rotating speed of 300r/min, fully dissolving, preparing mulberry red pigment into 0.54mg/mL pigment solution, mixing the whey protein isolate solution and the pigment solution in an equal volume, stirring for 1 hour at the rotating speed of 300r/min, adding 0.48mg/mL rosmarinic acid solution in the equal volume, stirring for 1 hour at the rotating speed of 300r/min, and adjusting the pH value to 3.6 to obtain the liquid pigment product. Detection shows that the thermal degradation rate of the total anthocyanin in the processed mulberry red pigment solution is reduced by 18.7 percent after the solution is heated for 2 hours at the temperature of 80 ℃.
Example 6:
whey protein isolate powder is selected as a raw material and dissolved in a pH 7.4 buffer solution to prepare a 0.48mg/mL whey protein isolate solution. Stirring for 2 hours at the rotating speed of 300r/min, fully dissolving, preparing the mulberry red pigment into a 0.54mg/mL pigment solution, mixing the whey protein isolate solution and the pigment solution in an equal volume, stirring for 1 hour at the rotating speed of 300r/min, adding 0.48mg/mL caffeic acid solution in the equal volume, stirring for 1 hour at the rotating speed of 300r/min, and adjusting the pH value to 3.6 to prepare the liquid pigment product. Detection shows that the thermal degradation rate of the total anthocyanin in the processed mulberry red pigment solution is reduced by 20.5 percent after the solution is heated for 2 hours at the temperature of 80 ℃.
Example 7:
preparing 0.34mg/mL pigment solution from mulberry red pigment, stirring for 30min at the rotation speed of 300r/min, adding 0.48mg/mL catechin solution in an equal volume, stirring for 1h at the rotation speed of 300r/min, and adjusting the pH value to 3.6 to obtain a liquid pigment product. Through detection, the thermal degradation rate of the total anthocyanin in the processed mulberry anthocyanin pigment solution is reduced by 28.0 percent after the mulberry anthocyanin pigment solution is heated for 2 hours at 80 ℃.
Example 8:
whey protein isolate powder is selected as a raw material and dissolved in a pH 7.4 buffer solution to prepare a 0.48mg/mL whey protein isolate solution. Stirring for 2 hours at the rotating speed of 300r/min, fully dissolving, preparing the mulberry red pigment into 0.54mg/mL pigment solution, mixing the whey protein isolate solution and the pigment solution in equal volume, stirring for 1 hour at the rotating speed of 300r/min, adding 0.96mg/mL catechin solution in equal volume, stirring for 1 hour at the rotating speed of 300r/min, and adjusting the pH value to 3.6 to prepare the liquid pigment product. Detection shows that the thermal degradation rate of the total anthocyanin in the processed mulberry red pigment solution is reduced by 35.2 percent after the solution is heated for 2 hours at the temperature of 80 ℃.
Example 9:
whey protein isolate powder is selected as a raw material and dissolved in a pH 7.4 buffer solution to prepare a 0.48mg/mL whey protein isolate solution. Stirring for 2 hours at the rotating speed of 300r/min, fully dissolving, preparing the mulberry red pigment into a 0.54mg/mL pigment solution, mixing the whey protein isolate solution and the pigment solution in an equal volume, stirring for 1 hour at the rotating speed of 300r/min, adding the 0.96mg/mL naringin solution in the equal volume, stirring for 1 hour at the rotating speed of 300r/min, and adjusting the pH value to 3.6 to obtain the liquid pigment product. Detection shows that the thermal degradation rate of the total anthocyanin in the processed mulberry red pigment solution is reduced by 28.4 percent after the solution is heated for 2 hours at the temperature of 80 ℃.
Example 10:
whey protein isolate powder is selected as a raw material and dissolved in a pH 7.4 buffer solution to prepare a 0.48mg/mL whey protein isolate solution. Stirring for 2 hours at the rotating speed of 300r/min, fully dissolving, preparing the mulberry red pigment into a 0.54mg/mL pigment solution, mixing the whey protein isolate solution and the pigment solution in an equal volume, stirring for 1 hour at the rotating speed of 300r/min, adding the 0.96mg/mL phlorizin solution in an equal volume, stirring for 1 hour at the rotating speed of 300r/min, and adjusting the pH value to 3.6 to obtain the liquid pigment product. Detection shows that the thermal degradation rate of the total anthocyanin in the processed mulberry red pigment solution is reduced by 34.7 percent after the solution is heated for 2 hours at the temperature of 80 ℃.
Therefore, the invention provides a method for improving the stability of mulberry red pigment, which aims at the problems that natural pigments of anthocyanins in food are poor in stability and easy to degrade and fade under the influence of heat treatment, and mainly utilizes interaction between biomacromolecules and auxiliary pigments and anthocyanidins to protect anthocyanidins and improve the color stability of anthocyanidins, whey isolate protein is selected as a biomacromolecule protective agent, meanwhile, rosmarinic acid, caffeic acid, catechin, quercetin, naringin or phlorizin is added as an auxiliary pigment, and after protection treatment, the thermal degradation rate of cyanidin 3-O-glucoside at 80 ℃ (2h) can be reduced by 10.0-41.7%. The treatment method for improving the stability of the mulberry haematochrome by utilizing the interaction of the biomacromolecules and the anthocyanidins is simple and convenient to operate, is non-toxic and harmless, can play a good role in inhibiting fading and browning of the anthocyanidins caused by heat treatment, and has a good application prospect in processing of liquid foods and solid foods.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. A method for improving the stability of mulberry haematochrome is characterized by comprising the following steps: the stability of the mulberry pigment is improved by mixing the whey protein isolate solution with the mulberry red pigment solution, adding the auxiliary pigment solution and adjusting the pH value to 3-4.
2. The method according to claim 1, wherein the concentration of the whey protein isolate solution is 0.08-0.8 mg/mL.
3. The method according to claim 2, wherein the solvent of the whey protein isolate solution is a phosphate buffer having a pH of 6-8.
4. The method according to claim 1, wherein the concentration of the mulberry red pigment solution is 0.17-0.54 mg/mL.
5. The method according to claim 4, wherein the solvent of the mulberry red pigment solution is a citric acid buffer solution with a pH value of 3-4.
6. The method according to claim 1, wherein the mass concentration ratio of the whey protein isolate solution to the mulberry haematochrome solution is 1: 1-20: 1.
7. the method of claim 1, wherein the co-pigment comprises a polyphenol.
8. The method of claim 7, wherein the co-pigment comprises one or more of rosmarinic acid, caffeic acid, catechin, quercetin, naringin, and phlorizin.
9. The method according to claim 1, wherein the mass concentration of the co-pigment solution is 0.08-0.48 mg/mL.
10. The method of claim 9, wherein the solvent of the co-pigment solution is a citric acid buffer having a pH of 3-4.
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| CN115299554A (en) * | 2022-07-19 | 2022-11-08 | 青岛农业大学 | Method for improving color development effect of black rice anthocyanin in cold noodles |
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| CN108522957A (en) * | 2018-04-09 | 2018-09-14 | 江南大学 | A method of improving Cyanidin -3-O- glucoside pigment stabilities |
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| CN108522957A (en) * | 2018-04-09 | 2018-09-14 | 江南大学 | A method of improving Cyanidin -3-O- glucoside pigment stabilities |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115299554A (en) * | 2022-07-19 | 2022-11-08 | 青岛农业大学 | Method for improving color development effect of black rice anthocyanin in cold noodles |
| CN115299554B (en) * | 2022-07-19 | 2023-11-24 | 青岛农业大学 | Method for improving color development effect of black rice anthocyanin in cold noodles |
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