The effects of polysaccharides, organic acids and colloids on the stability of anthocyanin in purple corn
Wen‐qian Pang,
Han Zhao,
Da‐jing Li
et al.
Abstract:SummaryPurple corn anthocyanins have rich nutritional value, but anthocyanins have low stability. The main objective of this study was to screen compounds from the common co‐pigments (polysaccharides, organic acids and colloids) that could improve the stability of anthocyanins and to investigate the effect of different co‐pigments on the stability of anthocyanins in purple corn during heat treatment. There were significant differences in copigmentation effects among different types of co‐pigments. The total an… Show more
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