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KMID : 1134820160450070996
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 7 p.996 ~ p.1000
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Storage Stability of Anthocyanin Extracted from Black Bean (Glycine max Merrill.) with Copigments Treatment
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Ji Yeong-Mi
Kim Min-Young
Lee Sang-Hoon
Jang Gwi-Yeong
Yoon Na-ra
Kim Eun-Hee
Kim Kyung-Mi
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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Effects of copigments (succinic acid, Cu2+, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and 40°C. Succinic acid improved stability of anthocyanin by 7∼15% compared to the non-treatment group at 40°C. Cu2+ maintained stability of anthocyanin by about 100% for 8 days at 4°C. Ascorbic acid reduced stability of anthocyanin by 64∼72% of non-treatment at 40°C. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81∼87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.
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KEYWORD
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black bean, anthocyanin, storage stability, copigmentation
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