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LWT- Food science and technology, v.130, 2020년, pp.109673 -
Liu, Jingna (School of Biological Science and Biotechnology, Minnan Normal University) , Zhuang, Yuanhong (School of Biological Science and Biotechnology, Minnan Normal University) , Hu, Yonghua (School of Biological Science and Biotechnology, Minnan Normal University) , Xue, Shan (School of Biological Science and Biotechnology, Minnan Normal University) , Li, Hui (School of Biological Science and Biotechnology, Minnan Normal University) , Chen, Lian (School of Biological Science and Biotechnology, Minnan Normal University) , Fei, Peng (School of Biological Science and Biotechnology, Minnan Normal University)
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Abstract In this work, p-coumaric acid and caffeic acid were grafted on blueberry anthocyanins through enzyme catalysis method to improve their colour stability and antioxidant activity. The acylation degrees of p-coumaric acylated anthocyanins (Co-An) and caffeic acid anthocyanins (Ca-An) reached ...
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