作者机构：
[邹金浩; 李燕; 李文佳] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China;[宋勇; 胡新喜] College of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha, 410128, China;[苏小军; 李清明] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha, 410128, China
摘要：
To investigate the copigmentations of glutathione and gallic acid on purple yamanthocyanins, the effects of glutathione and gallic acid on the degradation rate, thermal stability and color difference of anthocyanins were studied. The results showed that glutathione and gallic acid could effectively inhibit the degradation of anthocyanin, and the optimal addition amount was 0.03% and 0.2%, respectively. Under that additive quantity condition, the thermal degradations of purple yam anthocyanin in 50 ℃, 70 ℃ and 90 ℃ water bath were in accordance with the first-order degradation kinetics. Compared with the control group, the degradation rate constant (k) of purple yam anthocyanin decreased after adding glutathione and gallic acid, the half-life and activation energy were improved, which suggests that glutathione and gallic acid can enhance the thermal stability of anthocyanin. Meanwhile, the color difference results indicated that the brightness index (L*) and chromaticity index (a*, b*) of purple yam anthocyanin with the effects of glutathione and gallic acid change slowly, Therefore the color stability is enhanced.
作者机构：
[邹金浩; 郭时印; 王锋; 李清明] Hunan Engineering Laboratory for Alcohol Fuels from Biomass, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[李彦勋] Guangdong Maoming Agriculture & Forestry Technical College, Maoming, 525000, China;Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, Changsha, 410128, China;[李燕] Hunan Engineering Laboratory for Alcohol Fuels from Biomass, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Guangdong Maoming Agriculture & Forestry Technical College, Maoming, 525000, China;[苏小军] Hunan Engineering Laboratory for Alcohol Fuels from Biomass, College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, Changsha, 410128, China
通讯机构：
Hunan Engineering Laboratory for Alcohol Fuels from Biomass, College of Food Science and Technology, Hunan Agricultural University, Changsha, China
作者机构：
[李清明; 舒青青; 夏磊; 李燕; 苏小军; 王锋] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[熊兴耀] The Institute of Vegetables and Flowers, Chinese Academy of Agriculture Sciences, Beijing, 100081, China;[韦本辉] Cash Crops Research Institute, Guangxi Academy of Agricultural Science, Nanning, 530007, China
通讯机构：
College of Food Science and Technology, Hunan Agricultural University, Changsha, China
期刊：
现代食品科技,2018年34(6):143-148 and 243 ISSN：1673-9078
通讯作者：
Guo, S.-Y.
作者机构：
[李林; 唐忠海; 李清明; 郭时印] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China;[周虹] Crops Research Institute, Hunan Academy of Agr. Sei, Changsha, 410125, China;Key Laboratory for Crop Germplasm Innovation and Utilization of Hunan Province, Changsha, 410128, China;[苏小军] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Key Laboratory for Crop Germplasm Innovation and Utilization of Hunan Province, Changsha, 410128, China
通讯机构：
College of Food Science and Technology, Hunan Agricultural University, Changsha, China
摘要：
Radiation pretreatment of lignocellulosics has been widely applied for the breakdown of the stubborn cellulose structure to enable the cellulose to be more accessible to cellulolytic enzymes. However, the effects of gamma irradiation on the lignocellulosics structure changes and the composition of pretreatment degradation products are not well understood. In this study, the influences of irradiation dose on the microstructure and irradiated-degradation components of cellulose under Co-6 gamma-irradiation (0-1200 kGy) was comprehensively investigated using giant reed and Chinese silvergrass as model substrate. The microstructure of biomass was examined with Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). Additionally, composition determination and degradation products were analyzed. FT-IR analysis show that irradiation destroyed the glycosidic bond and inter- and intramolecular hydrogen bond of cellulose. XRD and SEM analyses confirm that irradiation could damage the crystalline microstructure and surface morphology of lignocellulosics. Ion chromatography analysis demonstrates that there exist fermentation sugars such as glucose, xylose, arabinose, galactose and cellobiose. Moreover, some potential inhibitors, such as glucuronic acid, galacturonic acid, methanoic acid, acetic acid, furfuraldehyde and p-coumaric acid, were detected in the irradiation-derived degradation products. Irradiation dose exhibited obvious influences on the production of these products. These investigations would be helpful for further understanding the applications and fundamentals of gamma irradiation pretreatment for bioethanol production from lignocellulosics. (c) 2016 Elsevier B.V. All rights reserved.
