Enzymatic browning inhibition in cloudy apple juice by electrodialysis

被引：25
|
作者：
Tronc, JS
Lamarche, F
Makhlouf, J
机构：
[1] UNIV LAVAL, DEPT SCI & TECHNOL ALIMENTS, Ste Foy, PQ G1K 7P4, CANADA
[2] AGR CANADA, CTR RECH & DEV ALIMENTS, ST HYACINTHE, PQ J2S 8E3, CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 01期
关键词：
electrodialysis; bipolar membranes; apple juice; enzymatic browning; polyphenoloxidase; ACIDS;
D O I：
10.1111/j.1365-2621.1997.tb04371.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Cloudy apple juice (pH 3.8) was acidified to pH 2.7, at 16-24 degrees C and at a constant current density of 40 mA/cm(2), in an electrodialysis (ED) unit composed of an AB electrocell with three compartments, a bipolar membrane (Neosepta BP-1) and two ion-exchange membranes (anion- and cation-exchange). The treatment inhibited 81% of the activity of polyphenoloxidase and slowed enzymatic browning, indicated by a decrease in indice ''a'' and an increase in ''L'' on the Hunter Lab colorimeter scale. During ED treatments, conductivity and K+ concentration in apple juice decreased by, respectively, 21% and 86%.
引用
收藏
页码：75 / +
页数：1
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