Storage Stability of Ascorbic Acid Incorporated in Edible Whey Protein Films

被引：8

作者：

Janjarasskul, Theeranun ^{[1
,3
]}

Min, Sea C. ^{[2
]}

Krochta, John M. ^{[1
]}

机构：

[1] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA

[2] Seoul Womens Univ, Dept Food Sci & Technol, Seoul 139774, South Korea

[3] Chulalongkorn Univ, Dept Food Technol, Bangkok 10330, Thailand

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2011年 / 59卷 / 23期

关键词：

edible films; whey protein; ascorbic acid; stability; NONENZYMIC BROWNING REACTION; OXIDATIVE DEGRADATION; MECHANISM; COATINGS;

D O I：

10.1021/jf201629r

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The stability of ascorbic acid (AA) incorporated in whey protein isolate (WPI) film and the related color changes during storage were studied. No significant loss of AA content was found in any films prepared from pH 2.0 casting solution stored at 30% relative humidity (RH) and 22 degrees C over 84 days. Total visible color difference (Delta E(ab)*) of all films slowly increased over storage time. The Delta E(ab)* values of pH 3.5 films were significantly higher than those of pH 2.0 films. The stability of AA-WPI films was found to be mainly affected by the pH of the film-forming solution and storage temperature. Oxidative degradation of AA-WPI films followed Arrhenius behavior. Reduction of the casting solution pH to below the pK(a1) (4.04 at 25 degrees C) ofAA effectively maintained AA-WPI storage stability by greatly reducing oxidative degradation, whereas anaerobic and nonenzymatic browning were insignificant. The half-life of pH 2.0 AA-WPI film at 30% RH and 22 degrees C was 520 days.

引用

页码：12428 / 12432

页数：5

共 20 条

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