Kinetics of amino acid loss in carrot juice concentrate during storage
Kinetics of amino acid loss in carrot juice concentrate during storage
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DOI：
10.1016/j.lwt.2006.03.020
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发表时间：
2007-06
期刊：
影响因子：
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通讯作者：
Hou-yin Wang;Yuanying Ni;Xiaosong Hu;Jihong Wu;X. Liao;Fang Chen;Zhengfu Wang
中科院分区：
文献类型：
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作者：
Hou-yin Wang;Yuanying Ni;Xiaosong Hu;Jihong Wu;X. Liao;Fang Chen;Zhengfu Wang
研究了20、40、60Brix胡萝卜浓缩汁在−18℃、0℃、25℃和37℃下贮藏过程中总氨基酸和主要氨基酸的损失。CJC中的LAA为组氨酸、脯氨酸、丝氨酸、天冬氨酸、谷氨酸、精氨酸和丙氨酸，它们的总和约占TAA的86%。随着贮藏温度的升高和贮藏时间的延长，TAA和LAAs的损失量显著增加(P<；0.05)。贮藏温度越高，如37℃，TAA和LAAs的损失越大。在37℃下贮藏6个月后，20、40、60Brix CJC的TAA损失率分别为72.85%、70.13%和78.32%。用一级反应和零级反应很好地拟合了TAA浓度的损失动力学。与零级反应相比，一级反应提供了更好的模型性能参数，包括精度因子(Af)、偏差因子(Bf)、观测值与预测值的自然对数差的平方和(SS)以及均方根误差(RMSE)。类似地，LAAS的损失动力学也遵循一级反应。60Brix CJC在37℃下贮藏6个月后，组氨酸、脯氨酸、丝氨酸、天冬氨酸、谷氨酸、精氨酸和丙氨酸的损失率分别为95.46%、93.52%、78.05%、73.14%、70.35%、67.14%和62.72%，其中组氨酸的损失率最高。
The loss of total amino acid (TAA) and individual leading amino acids (LAAs) in 20, 40, 60Brix carrot juice concentrate (CJC) stored at −18 C, 0, 25 and 37°C is investigated. The LAAs are histidine, proline, serine, aspartic acid, glutamic acid, arginine and alanine in CJC, their summation account for about 86 percent in TAA. As the storage temperature increase and the storage time extend, the loss of TAA and LAAs concentration is significantly increased (P<0.05). The higher the storage temperature such as 37°C is, the greater the loss of TAA and LAAs concentration is. After 6 month storage, the TAA loss percentage is 72.85, 70.13 and 78.32 in 20, 40, 60Brix CJC at 37°C, respectively. The loss kinetics of TAA concentration is well fitted using the first-order reaction and the zero-order reaction. As compared to the zero-order reaction, the first-order reaction provides a perfect fit with better model performance parameters, which included accuracy factor (Af), bias factor (Bf), the sum of the squares of the differences of the natural logarithm of observed and predicted values (SS), and root mean square error (RMSE). Similarly, the loss kinetics of LAAs also followed the first-order reaction. After 6 months storage at 37°C, the loss percentage of histidine, proline, serine, aspartic acid, glutamic acid, arginine and alanine is 95.46, 93.52, 78.05, 73.14, 70.35, 67.14 and 62.72 in 60Brix CJC, respectively, the histidine is the most reactive one of LAAs in the study.