자료유형  

 학위논문

Control Number  

0015001355

International Standard Book Number  

9780438310063

Dewey Decimal Classification Number  

641

Main Entry-Personal Name  

Sigurdson, Gregory T.

Publication, Distribution, etc. (Imprint  

[Sl] : The Ohio State University, 2016

Publication, Distribution, etc. (Imprint  

Ann Arbor : ProQuest Dissertations & Theses, 2016

Physical Description  

199 p

General Note  

Source: Dissertation Abstracts International, Volume: 80-01(E), Section: B.

General Note  

Adviser: M. Monica Giusti.

Dissertation Note  

Thesis (Ph.D.)--The Ohio State University, 2016.

Summary, Etc.  

요약Due to consumer demand and possible health concerns, the use of synthetic food colorants has been decreasing. Synthetic red and yellow colorants are most commonly used in the food industry

Summary, Etc.  

요약Acylated and nonacylated derivatives of cyanidin and delphinidin were combined with various metal ions (Mg2+, Al3+, Cr3+, Fe3+, and Ga3+) in factorial excesses to anthocyanin concentration (as large as 2000x [anthocyanin]) in pH 3-8. Phenolic ac

Summary, Etc.  

요약Anthocyanin responses to metal ion chelation were dependent on all factors tested. In all pH, anthocyanins exhibited bathochromic and hyperchromic shifts becoming more purple and blue. Largest bathochromic shifts occurred in pH 6, and largest hy

Summary, Etc.  

요약Metal chelation resulted in larger bathochromic shifts on anthocyanins with more B-ring hydroxyl groups (delphinidin cyanidin). Anthocyanins lacking acylation typically underwent much larger bathochromic shifts

Summary, Etc.  

요약Bivalent Mg2+ showed no obvious effect on anthocyanin color. Generally, bathochromic shifts on anthocyanin were greatest with more electron rich metal ions: Fe3+ . Ga3+ Al 3+ Cr3+.

Summary, Etc.  

요약Metal chelation by anthocyanins resulted in blue and purple hues similar to currently used synthetic colorants in pH environments where these colors are not typically expressed, further indicating potential to act as alternatives.

Subject Added Entry-Topical Term  

Food science

Subject Added Entry-Topical Term  

Organic chemistry

Added Entry-Corporate Name  

The Ohio State University Food Science and Technology

Host Item Entry  

Dissertation Abstracts International. 80-01B(E).

Host Item Entry  

Dissertation Abstract International

Electronic Location and Access  

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Control Number  

joongbu:557593