کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190720 963538 2007 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of pH on chlorophyll degradation and colour loss in blanched green peas
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of pH on chlorophyll degradation and colour loss in blanched green peas
چکیده انگلیسی

Effect of pH on the chlorophyll degradation and visual green colour loss in blanched green peas were studied at 70, 80, 90 and 100 °C in buffered solutions of pH 5.5, 6.5 and 7.5. The degradation of chlorophylls a and b followed a first-order reaction and the temperature-dependence of these reactions was modelled by the Arrhenius equation. The activation energies ranged from 4.80 ± 0.91 to 14.0 ± 0.71 kcal mol−1 for chlorophyll a and from 6.84 ± 0.29 to 11.0 ± 1.06 for chlorophyll b with varying pH values. The visual green colour degradation, as represented by the change of the −a (greenness), the ratio −a/b and hue (h) values measured by tristimulus colorimeter, also followed a first-order reaction. Activation energies for −a values ranged from 8.13 ± 0.71 to 12.0 ± 1.07 kcal mol−1, and for −a/b values ranged from 8.77 ± 1.34 to 12.0 ± 1.07 kcal mol−1 with varying pH values at 70, 80, 90 and 100 °C.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 2, 2007, Pages 609–615
نویسندگان
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