Influence of pH on thermodegradation of thaumatin in aqueous solution

The authors studied the effects of temperature on the stability of thaumatin in aqueous diluted solutions at 50, 70 and 90°C. The thermodegradation follows first-order kinetics and is pH-dependent. At 20°C and pH 2, the time ( t 90%) necessary to obtain a decrease of 10% of the initial concentration...

Full description

Saved in:
Bibliographic Details
Published in:Food research international 1997-11, Vol.30 (9), p.707-710
Main Authors: Coiffard, Céline A., Coiffard, Laurence J., De Roeck-Holtzhauer, Yannick M.
Format: Article
Language:English
Subjects:
aqueous solutions
artificial sweeteners
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
heat stability
solutions
sweet-tasting compounds
thaumatin
Thaumatococcus daniellii
thermal degradation
thermodegradation
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The authors studied the effects of temperature on the stability of thaumatin in aqueous diluted solutions at 50, 70 and 90°C. The thermodegradation follows first-order kinetics and is pH-dependent. At 20°C and pH 2, the time ( t 90%) necessary to obtain a decrease of 10% of the initial concentration estimated by extrapolation is 43 days for thaumatin at a concentration of 1.90 × 10 –5 M. Thaumatin is most stable at pH 2.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(98)00038-6