Stability studies on the enzyme extracted sweet potato carotenoproteins

被引：8

作者：

Çinar, I ^{[1
]}

机构：

[1] Kahramanmaras Sutcu Imam Univ, Dept Food Engn, TR-46060 Kahramanmaras, Turkey

来源：

FOOD CHEMISTRY | 2005年 / 89卷 / 03期

关键词：

carotenoids; extraction; cellulase; pectinase; storage stability;

D O I：

10.1016/j.foodchem.2004.02.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pectinase and cellulase were used for the extraction of carotenoid pigments. Sweet potato samples, either directly extracted or pretreated by blanching at 0.21% sodium-bisulfite solution, or combinations of these two were used. Carotenoproteins were stored at 25 degreesC light: 25 degreesC dark and at 4 and 40 degreesC. Stabilities of pigments under different processing and storage conditions were studied. Blanching of sweet potato pigments resulted in the highest retention after 120 days at 4 degreesC. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：397 / 401

页数：5

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