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Food Chem. 2016 Mar 1;194:986-93. doi: 10.1016/j.foodchem.2015.08.113. Epub 2015 Sep 2.

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin.

Author information

1
Department of Food Science, University Massachusetts, Amherst, MA, USA(1); University of Georgia, Department of Food Science and Technology, Athens, GA, USA(2).
2
University of Georgia, Department of Foods and Nutrition, Athens, GA, USA.
3
University of Georgia, Department of Food Science and Technology, Athens, GA, USA(2); Department of Home Economics Education, College of Education, Korea University, Anam-Dong, Seongbuk-Gu, Seoul 136-701, Republic of Korea; School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, USA. Electronic address: lwicker@agcenter.lsu.edu.

Abstract

Pectin was extracted from blueberry powder into three fractions of water soluble (WSF), chelator soluble (CSF) and sodium carbonate soluble (NSF). The fractions were incubated with cyanidin-3-glucoside (C3G), a mixture of five anthocyanidins (cyanidin, pelargonidin, malvidin, petunidin and delphinidin) or blueberry juice at pH 2.0-4.5. Free anthocyanins and bound anthocyanin-pectin mixtures were separated by ultrafiltration. WSF bound the least amount of anthocyanin at all pH values. CSF had stronger anthocyanin binding ability at pH 2.0-3.6, while NSF had stronger anthocyanin binding ability at pH 3.6-4.5. The pectin and anthocyanin binding was lowest at pH 4.5 and higher at pH 2.0-3.6. Nearly doubling C3G pigment content increased bound anthocyanin percentage by 16-23% at pH 3.6, which favored anthocyanin aromatic stacking, compared to 3-9% increase at pH 2.0. Ionic interaction between anthocyanin flavylium cations and free pectic carboxyl groups, and anthocyanin stacking may be two major mechanisms for pectin and anthocyanin binding.

KEYWORDS:

Anthocyanin; Blueberry; Cyanidin-3-glucoside; Intermolecular binding; Pectin

PMID:
26471644
DOI:
10.1016/j.foodchem.2015.08.113
[Indexed for MEDLINE]

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