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Effect of pH on chlorophyll degradation and colour loss in blanched green peas
- Source :
-
Food Chemistry . Jan2007, Vol. 100 Issue 2, p609-615. 7p. - Publication Year :
- 2007
-
Abstract
- Abstract: 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±0.71kcalmol−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±1.07kcalmol−1, and for −a/b values ranged from 8.77±1.34 to 12.0±1.07kcalmol−1 with varying pH values at 70, 80, 90 and 100°C. [Copyright &y& Elsevier]
- Subjects :
- *HYDROGEN-ion concentration
*ARRHENIUS equation
*PEAS
*CHEMICAL equations
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 100
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 21363996
- Full Text :
- https://doi.org/10.1016/j.foodchem.2005.09.079