期刊论文

Jin, Weiping

英文

Food Hydrocolloids

0268-005X

2020

105

Aug.

105822

10.1016/j.foodhyd.2020.105822

CRediT authorship contribution statement Weiping Jin: Conceptualization, Methodology, Writing - original draft, acquisition. Ling Xiang: Data curation. Dengfeng Peng: Software, Formal analysis, Writing - review & editing. Gang Liu: Resources, Methodology. Jingren He: Methodology. Shuiyuan Cheng: Project administration. Bin Li: Supervision. Qingrong Huang: Visualization, Writing - review & editing.

本校为第一且通讯机构

Sensitivities of anthocyanins to pH and thermal treatment greatly limit their applications in food as the functional ingredients or natural pigments. Here, synergistic hydrogels formed by mixing konjac glucomannan (KGM) and xanthan gum (XG) were utilized to enhance the thermal stability of anthocyanins at various pH values (3.0, 6.0, and 9.0). Gels network was studied by combining the bulk-rheology and micro-rheology measurements. Interestingly, the thermo-induced anthocyanins degradation and the reconstructing of gel networks occurred simultaneously in KGM/XG hydrogels. Results showed that th...