中国食物与营养2024，Vol.30Issue(6)：43-50,8.
超高压物理改性处理提高甜菜红的热稳定性及应用
Improvment of Thermal Stability of Beet Red Pigment by Ultrahigh Pressure Physical Modification Treatment and Its Application
摘要
Abstract
[Objective]Beet red pigment(BRP)is easy to fade under alkaline and high temperature conditions.The UHP,PEF and DHPM technology were used to physically modify BRP.[Method]The suitable physical modification technique for improving the thermal stability of BRP with absorbance value as index.The mechanism of improving the thermal stability of BRP by UHP treatment was revealed by representation of SEM,FTIR and HPLC.The enhancing effect of UHP to improve the heat stability of BRP was verified by the experi-ment of making cookie with the BRP treated with UHP as raw material while the sample not treated with UHP as control group.[Result]The results showed that the thermal stability of BRP under the conditions of 400MPa,holding pressure for 30min and room temperature was significantly higher than that under other conditions.UHP treatment improved the thermal stability of BRP while had no significant effect on the characteristic functional groups of BRP.However,the proportion of its components were changed.The chromatic change of cookie using the BRP treated with UHP before and after baking had no significant differences.[Conclusion]UHP treatment is an effective method to improve the thermal stability of BRP.关键词
甜菜红/稳定性/超高压处理/表征/饼干色差Key words
beet red pigment(BRP)/stability/ultrahigh pressure treatment(UHP)/representation/chromatic change of cookie引用本文复制引用
郑敦锦,祝顺,敬思群,谭艳仪,张俊艳,郑庆东,丁志昆..超高压物理改性处理提高甜菜红的热稳定性及应用[J].中国食物与营养,2024,30(6):43-50,8.基金项目
校企合作项目"食品色素稳态化技术研究"(项目编号:403006-100315). （项目编号:403006-100315）
