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Abstract:

The influence of different electrolytes (NaCl, KCl and Na2SO4) on the kinetics of thiamine degradation in model systems of reduced water activity (aw = 0·95), at pH values of 4·0 and 5·5 and at different processing temperatures (80°C, 90°C and 100°C) was studied. In all cases a first order reaction kinetics for thiamine degradation was confirmed. The strong influence of temperature and pH on the rates of degradation was evident. The adjustment of aw with electrolytes, particularly NaCl or KCI, exerts a protective effect on thiamine destruction, compared with a buffer system (without solute addition) or with systems containing non-electrolytes. Activation energies seemed to be independent of the type of solute and ranged from 27 to 29 kcal mole-1. © 1992.

Registro:

Documento: Artículo
Título:Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity
Autor:Mauri, L.M.; Alzamora, S.M.; Tomio, J.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina
Departamento de Quimica Biológica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Capital Federal, Argentina
Palabras clave:electrolyte; potassium chloride; sodium chloride; sodium sulfate; thiamine; water; article; degradation; food composition; food preservation; kinetics; model; ph; temperature
Año:1992
Volumen:45
Número:1
Página de inicio:19
Página de fin:23
DOI: http://dx.doi.org/10.1016/0308-8146(92)90006-N
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:potassium chloride, 7447-40-7; sodium chloride, 7647-14-5; sodium sulfate, 7757-82-6; thiamine, 59-43-8, 67-03-8; water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v45_n1_p19_Mauri

Referencias:

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Citas:

---------- APA ----------
Mauri, L.M., Alzamora, S.M. & Tomio, J.M. (1992) . Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity. Food Chemistry, 45(1), 19-23.
http://dx.doi.org/10.1016/0308-8146(92)90006-N
---------- CHICAGO ----------
Mauri, L.M., Alzamora, S.M., Tomio, J.M. "Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity" . Food Chemistry 45, no. 1 (1992) : 19-23.
http://dx.doi.org/10.1016/0308-8146(92)90006-N
---------- MLA ----------
Mauri, L.M., Alzamora, S.M., Tomio, J.M. "Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity" . Food Chemistry, vol. 45, no. 1, 1992, pp. 19-23.
http://dx.doi.org/10.1016/0308-8146(92)90006-N
---------- VANCOUVER ----------
Mauri, L.M., Alzamora, S.M., Tomio, J.M. Effect of electrolytes on the kinetics of thiamine loss in model systems of high water activity. Food Chem. 1992;45(1):19-23.
http://dx.doi.org/10.1016/0308-8146(92)90006-N