Effect of ultrasonic modification on the binding ability of pectin to anthocyanin
Yutong Liu,
Yingjia Tong,
Qunyi Tong
et al.
Abstract:BackgroundPectin was considered as a potential candidate to improve the thermal stability of anthocyanins, and the binding ability of pectin to anthocyanins was influenced by its structure. In this study, sunflower pectins, modified by ultrasound (40 kHz) with different time, were prepared and used to bind with anthocyanins, extracted from purple sweet potato.ResultsCharacterization and thermal stability of pectin‐anthocyanin complexes were then investigated. The ultrasonic modification of pectin resulted in m… Show more
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