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Structure of Complex Natural Anthocyanins
Author(s) -
Goto Toshio
Publication year - 1989
Publication title -
journal of the chinese chemical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.329
H-Index - 45
eISSN - 2192-6549
pISSN - 0009-4536
DOI - 10.1002/jccs.198900001
Subject(s) - chemistry , stacking , anthocyanin , intramolecular force , aqueous solution , chelation , hydrophobic effect , metal , sugar , stereochemistry , polymer chemistry , organic chemistry , food science
We proposed four types of stabilization mechanisms of anthocyanin in aqueous solutions; (1) self‐association, (2) copigmentation, (3) intramolecular sandwich‐type stacking, and (4) metal chelation associated with self‐association and copigmentation. The driving force of these stackings would be mainly hydrophobic interactions between the aromatic nuclei which are surrounded by hydrophilic sugar moieties.