Abstract Sensitivities of anthocyanins to pH and thermal treatment greatly limit their applications in food as the functional ingredients or natural pigments. Here, synergistic hydrogels formed by mixing konjac glucomannan (KGM) and xanthan gum (XG) were utilized to enhance the thermal stability of anthocyanins at various pH values (3.0, 6.0, and 9.0). Gels network was studied by combining the bulk-rheology and micro-rheology measurements. Interestingly, the thermo-induced anthocyanins degradation and the reconstructing of gel networks occurred simultaneously in KGM/XG hydrogels. Results showed that the gelling behavior of KGM/XG protected anthocyanins from thermo-exposure. That provides a promising strategy for stabilizing thermo-sensitive bioactive compounds in the thermo-induced gelling systems.

中文翻译：

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热诱导花青素降解与多糖凝胶化的耦合过程研究

摘要 花青素对pH值和热处理的敏感性极大地限制了其作为功能性成分或天然色素在食品中的应用。在这里，通过混合魔芋葡甘露聚糖 (KGM) 和黄原胶 (XG) 形成的协同水凝胶被用来增强花青素在各种 pH 值（3.0、6.0 和 9.0）下的热稳定性。通过结合体积流变学和微流变学测量来研究凝胶网络。有趣的是，热诱导的花青素降解和凝胶网络的重建在 KGM/XG 水凝胶中同时发生。结果表明，KGM/XG 的胶凝行为保护了花青素免受热暴露。这为稳定热诱导胶凝系统中的热敏生物活性化合物提供了一种有前景的策略。