Journal
FOOD CHEMISTRY
Volume 170, Issue -, Pages 226-233Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.08.026
Keywords
Copigmentation; Anthocyanin; Hydroxybenzoic acid; Thermodynamic parameters; Theoretical calculations
Funding
- National Natural Science Foundation of China [31271926]
- China Agriculture Research System for Grape Industry [CARS-30]
Ask authors/readers for more resources
In the present research, the copigmentations of malvidin-3-O-glucoside with five hydroxybenzoic cofactors (p-hydroxybenzoic acid, protocatechuic acid, gallic acid, vanillic acid, and syringic acid) were investigated. The influence of the concentration of these cofactors and the reaction temperature was examined. The equilibrium constant (K), stoichiometric ratio (n) and the thermodynamic parameters (Delta G degrees, Delta H degrees, Delta SO degrees) related to the copigmentation were also reported here. Theoretical calculations were performed to identify the relative arrangement between the pigment and cofactors in the copigmentation complexes. Besides, the comparison of the relative binding free energies (Delta Delta G(binding)) derived from the theoretical calculations and experimental data were made, and the binding strength of these copigmentation complexes was discussed with the interaction energies (Delta E). AIM analysis was also used to explore the main driving forces contributing to the copigmentation. In the comparison of the five studied cofactors, syringic acid had a stronger copigmentation effect than the other four phenolic acids investigated. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available