Improvement of stability and lipophilicity of pelargonidin-3-glucoside by enzymatic acylation with aliphatic dicarboxylic acid.

Xie, Jiahong; Hao, Xin; Shang, Yiqiu; Chen, Wei

Xie, Jiahong; Hao, Xin; Shang, Yiqiu; Chen, Wei.

Afiliação

Xie J; Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China; Department of Food Science and Nutrition, Zhejiang-Egypt Joint Laboratory for Comprehensive Utilization of Agricultural Biological Resources and Development of Func
Hao X; Department of Food Science and Nutrition, Zhejiang-Egypt Joint Laboratory for Comprehensive Utilization of Agricultural Biological Resources and Development of Functional Foods, Zhejiang University, Hangzhou 310058, China.
Shang Y; College of Food Science and Engineering, Northwest Agriculture & Forestry University, Xianyang 712100, China.
Chen W; Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China; Department of Food Science and Nutrition, Zhejiang-Egypt Joint Laboratory for Comprehensive Utilization of Agricultural Biological Resources and Development of Func

Food Chem ; 389: 133077, 2022 Sep 30.

Article em En | MEDLINE | ID: mdl-35500410

Assuntos

Antocianinas; Chalconas; Acilação; Antocianinas/química; Ácidos Dicarboxílicos; Ácidos Graxos; Glucosídeos

Palavras-chave

Aliphatic dicarboxylic acid; Enzymatic acylation; Lipophilicity; Pelargonidin-3-glucoside; Stability

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chalconas / Antocianinas Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google