TY - JOUR
T1 - THERMOSTABILITY OF RED BEET PIGMENTS (BETANINE AND VULGAXANTHIN–I)
T2 - INFLUENCE OF pH AND TEMPERATURE
AU - SAGUY, I.
PY - 1979/9
Y1 - 1979/9
N2 - The thermostability of red beet pigments (betanine and vulgaxanthin–I) was investigated in beet juice under atmospheric conditions at 61.5, 75.5 and 85.5°C and at pH range 4.8–6.2. The degradation of both pigments followed first‐order reaction kinetics. The energies of activation were 19.2 ± 0.5 and 16.3 ± 0.6 Kcal/mole for betanine and vulgaxanthin–I respectively, and were independent of pH. Maximum thermostability was observed at pH 5.8 for both pigments. In beet juice under atmospheric conditions vulgaxanthin–I was more sensitive than betanine.
AB - The thermostability of red beet pigments (betanine and vulgaxanthin–I) was investigated in beet juice under atmospheric conditions at 61.5, 75.5 and 85.5°C and at pH range 4.8–6.2. The degradation of both pigments followed first‐order reaction kinetics. The energies of activation were 19.2 ± 0.5 and 16.3 ± 0.6 Kcal/mole for betanine and vulgaxanthin–I respectively, and were independent of pH. Maximum thermostability was observed at pH 5.8 for both pigments. In beet juice under atmospheric conditions vulgaxanthin–I was more sensitive than betanine.
UR - http://www.scopus.com/inward/record.url?scp=84985261716&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1979.tb06488.x
DO - 10.1111/j.1365-2621.1979.tb06488.x
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AN - SCOPUS:84985261716
SN - 0022-1147
VL - 44
SP - 1554
EP - 1555
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -