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Copigmentation : »ö»óÀÇ °È
Aromatic or aliphatic organic acids bound to the sugar moiety of the pigment by an acyl linkage.
p-coumaric, ferulic, caffeic, vanillic, malonic, and acetic acids are most common
Enzyme induced (acyltransferase)
More red color in pH 4-5 range
Increased stability to light, heat, and oxygen
Red cabbage, black carrot, red radish
Add polyphenolics to solutions of anthocyanins
The compounds ¡°stack¡± on top of each other.
Increases the red color and overall stability
Slows degradation into qunioidal bases
Results:
More red color at higher pH levels
Greater application range in foods