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Storage Stability of Anthocyanin Extracted from Black Bean (Glycine max Merrill.) with Copigments Treatment
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 Title & Authors
Storage Stability of Anthocyanin Extracted from Black Bean (Glycine max Merrill.) with Copigments Treatment
Ji, Yeong Mi; Kim, Min Young; Lee, Sang Hoon; Jang, Gwi Yeong; Yoon, Nara; Kim, Eun Hee; Kim, Kyung Mi; Lee, Junsoo; Jeong, Heon Sang;
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Effects of copigments (succinic acid, , 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 . Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at . maintained stability of anthocyanin by about 100% for 8 days at . Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at . 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.
black bean;anthocyanin;storage stability;copigmentation;
 Cited by
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