| LDR | | 02774nmm uu200457 4500 |
| 001 | | 000000334395 |
| 005 | | 20240805180222 |
| 008 | | 181129s2016 |||||||||||||||||c||eng d |
| 020 | |
▼a 9780438310063 |
| 035 | |
▼a (MiAaPQ)AAI10970765 |
| 035 | |
▼a (MiAaPQ)OhioLINK:osu1461253897 |
| 040 | |
▼a MiAaPQ
▼c MiAaPQ
▼d 248032 |
| 082 | 0 |
▼a 641 |
| 100 | 1 |
▼a Sigurdson, Gregory T. |
| 245 | 10 |
▼a Evaluating the Effects of Anthocyanin Structure and the Role of Metal Ions on the Blue Color Evolution of Anthocyanins in Varied pH Environments. |
| 260 | |
▼a [S.l.] :
▼b The Ohio State University.,
▼c 2016 |
| 260 | 1 |
▼a Ann Arbor :
▼b ProQuest Dissertations & Theses,
▼c 2016 |
| 300 | |
▼a 199 p. |
| 500 | |
▼a Source: Dissertation Abstracts International, Volume: 80-01(E), Section: B. |
| 500 | |
▼a Adviser: M. Monica Giusti. |
| 502 | 1 |
▼a Thesis (Ph.D.)--The Ohio State University, 2016. |
| 520 | |
▼a Due 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 |
| 520 | |
▼a Acylated 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 |
| 520 | |
▼a Anthocyanin 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 |
| 520 | |
▼a Metal 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 |
| 520 | |
▼a Bivalent 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+. |
| 520 | |
▼a Metal 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. |
| 590 | |
▼a School code: 0168. |
| 650 | 4 |
▼a Food science. |
| 650 | 4 |
▼a Organic chemistry. |
| 690 | |
▼a 0359 |
| 690 | |
▼a 0490 |
| 710 | 20 |
▼a The Ohio State University.
▼b Food Science and Technology. |
| 773 | 0 |
▼t Dissertation Abstracts International
▼g 80-01B(E). |
| 773 | |
▼t Dissertation Abstract International |
| 790 | |
▼a 0168 |
| 791 | |
▼a Ph.D. |
| 792 | |
▼a 2016 |
| 793 | |
▼a English |
| 856 | 40 |
▼u http://www.riss.kr/pdu/ddodLink.do?id=T15001355
▼n KERIS |
| 980 | |
▼a 201812
▼f 2019 |
| 990 | |
▼a 관리자 |