FORMATION OF COLOUR IN CANE JUICE BY ENZYME-CATALYSED REACTIONS.

被引：0
|
作者：
Coombs, J.
Baldry, C.W.
机构：
来源：
International Sugar Journal | 1978年 / 80卷 / 958期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Raw cane juice has been treated with thioglycollate, an inhibitor of enzyme (o-diphenol oxidase)-catalyzed color formation. Separation of products by gel filtration and electrophoresis indicated that both chlorogenic acid and amino acids contribute to color formation. Although initial color levels are low in the treated samples, color may be generated during further processing of juice.
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页码：291 / 294
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