Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH

The present study aimed to examine the impact of sunflower pectin (SFP) on the thermal stability and antioxidant activity of purple sweet potato anthocyanins (PSPA) at varying pH levels. It was observed that the pH value significantly influenced the ability of pectin to protect anthocyanins from the...

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Veröffentlicht in:	International journal of biological macromolecules 2023-12, Vol.253 (Pt 2), p.126663, Article 126663
Hauptverfasser:	Liu, Yutong, Tong, YingJia, Tong, Qunyi, Xu, Wentian, Wang, Zeqing
Format:	Artikel
Sprache:	eng
Schlagworte:	Anthocyanins Antioxidant activity cations electrostatic interactions half life Helianthus annuus hydrogen molecular dynamics pectins Sunflower pectin sweet potatoes thermal degradation Thermal stability
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