Thermal processing of 5-methyltetrahydrofolic acid in the UHT region in the presence of oxygen

被引：11

作者：

Viberg, U

Jagerstad, M

Oste, R

Sjoholm, I

机构：

[1] Food Engineering, Ctr. for Chem. and Chem. Engineering, University of Lund, S-22100 Lund

[2] Applied Nutrition and Food Chemistry, Ctr. for Chem. and Chem. Engineering, University of Lund, S-22100 Lund

来源：

FOOD CHEMISTRY | 1997年 / 59卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(96)00251-8

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The thermal degradation of 5-methyltetrahydrofolic acid (5-MTHFA) in the presence of oxygen was investigated in the UHT region at 110 degrees C, 120 degrees C, 140 degrees C and 150 degrees C. The folate was processed in the presence of two different oxygen levels (0.3 and 6.8 ppm) in a phosphate buffer at pH 7. The degradation was found to be first-order with respect to the folate. The Arrhenius activation energy for the aerobic and the anaerobic degradation was determined to be 106 kJ mol(-1) and 62 kJ mol(-1), respectively. The investigation shows that a low oxygen concentration during processing at UHT temperatures will decrease the folate degradation, but will not completely prevent it. (C) 1997 Elsevier Science Ltd.

引用

页码：381 / 386

页数：6

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