Thermal Destruction of Pteroylglutamic Acid in Buffer and Model Food Systems
作者： A. P. MNKENI , T. BEVERIDGE
DOI: 10.1111/J.1365-2621.1982.TB12940.X
关键词:
摘要: First order rate constants (k) and activation energies (Ea) of pteroylglutamic acid (PteGlu) were determined between 100 140°C in citrate buffer (pH 3–6) model food systems. The (hr-1) ranged from 0.145–2.36 at pH 3; 0.074–0.840 4.0; 0.021–0.207 5.0, 0.015–0.133 6.0. Corresponding Ea values 22.6, 19.5, 17.8, 16.8 kcal/mole 3, 4,5, 6, respectively. In an apple juice 3.4), the 0.063–0.822 tomato 4.3), 0.056–0.723. 20.0 19.7 kcal/mole,
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