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Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments. |
| 개인저자 | Sigurdson, Gregory T. |
| 단체저자명 | The Ohio State University. Food Science and Technology. |
| 발행사항 | [S.l.]: The Ohio State University., 2016. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2016. |
| 형태사항 | 199 p. |
| 기본자료 저록 | Dissertation Abstracts International 80-01B(E). Dissertation Abstract International |
| ISBN | 9780438310063 |
| 학위논문주기 | Thesis (Ph.D.)--The Ohio State University, 2016. |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 80-01(E), Section: B.
Adviser: M. Monica Giusti. |
| 요약 | Due to consumer demand and possible health concerns, the use of synthetic food colorants has been decreasing. Synthetic red and yellow colorants are most commonly used in the food industry |
| 요약 | Acylated and nonacylated derivatives of cyanidin and delphinidin were combined with various metal ions (Mg2+, Al3+, Cr3+, Fe3+, and Ga3+) in factorial excesses to anthocyanin concentration (as large as 2000x [anthocyanin]) in pH 3-8. Phenolic ac |
| 요약 | Anthocyanin responses to metal ion chelation were dependent on all factors tested. In all pH, anthocyanins exhibited bathochromic and hyperchromic shifts becoming more purple and blue. Largest bathochromic shifts occurred in pH 6, and largest hy |
| 요약 | Metal chelation resulted in larger bathochromic shifts on anthocyanins with more B-ring hydroxyl groups (delphinidin > cyanidin). Anthocyanins lacking acylation typically underwent much larger bathochromic shifts |
| 요약 | Bivalent Mg2+ showed no obvious effect on anthocyanin color. Generally, bathochromic shifts on anthocyanin were greatest with more electron rich metal ions: Fe3+ . Ga3+ > Al 3+ > Cr3+. |
| 요약 | Metal chelation by anthocyanins resulted in blue and purple hues similar to currently used synthetic colorants in pH environments where these colors are not typically expressed, further indicating potential to act as alternatives. |
| 일반주제명 | Food science. Organic chemistry. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
