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Interaction of plum (prunus salicina lindl. cv. furong) anthocyanins with Tremella polysaccharides and characteristics of their complexes

文献类型： 外文期刊

作者： Chen, Shouhui 1 ; Wu, Li 1 ; Li, Yibin 1 ; Deng, Wei 1 ;

作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou, Fujian, Peoples R China

2.Fujian Key Lab Agr Prod Food Proc, Fuzhou, Fujian, Peoples R China

3.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Fujian, Peoples R China

关键词： anthocyanin; polysaccharide; UV spectrum; infrared spectroscopy; microstructure

期刊名称：FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.602； 五年影响因子：2.968 ）

ISSN： 0101-2061

年卷期： 2022 年 42 卷

页码：

收录情况： SCI

摘要： Polysaccharides and anthocyanins are one of the main components of many foods, and their interaction affects the texture and nutrition of foods. The anthocyanin-polysaccharide complex was prepared from anthocyanin of plum (Prunus salicina Lindl. cv. Furong) and polysaccharide of Tremella fuciformis. The structure changes of anthocyanin and polysaccharide before and after interaction were investigated by UV-visible spectroscopy, infrared spectroscopy and scanning electron microscopy. The absorption peak at 510 nm of anthocyanin-polysaccharide complex weakened at pH 5.0, and the intensity of absorption spectrum increased with the concentration of polysaccharide. The absorption peaks of anthocyanin-polysaccharide complexes were shifted in the infrared spectral curve of anthocyanin, and the formation of complex was caused by electrostatic interaction and hydrogen bond interaction between anthocyanin and polysaccharide. From microstructural analysis, anthocyanin and polysaccharide were effectively bound together. This can provide theoretical guidance for the structural design ofanthocyanin-polysaccharide food and the development and utilization of new food ingredients.

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