Title of article
Effect of polysaccharides on the colour of anthocyanins
Author/Authors
Lewis، نويسنده , , Christine A. Marshall-Walker، نويسنده , , John R.L and Lancaster، نويسنده , , Jane E، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 1995
Pages
5
From page
315
To page
319
Abstract
The effect of a variety of plant polysaccharides and sugars on anthocyanin colour was investigated. The colour intensity (absorbance), but not the λmax, of solutions of different anthocyanins was found to be diminished in the presence of amylose, amylopectin and α- and β-cyclodextrins whilst glucose, maltose and sucrose caused an increase in colour. This colour change was more apparent at pH 4 than at pH 2.
Journal title
Food Chemistry
Serial Year
1995
Journal title
Food Chemistry
Record number
1946716
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