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Effect of the presence of gum arabic on the thermostability of thaumatin
Author(s) -
Couteau Céline,
Coiffard Laurence
Publication year - 2003
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2003.00627.x
Subject(s) - thermostability , gum arabic , arabic , chemistry , food science , thaumatin , activation energy , kinetics , biochemistry , enzyme , organic chemistry , linguistics , philosophy , physics , quantum mechanics , gene
Summary The objective of this research was to evaluate the effect of gum arabic on thermostability of thaumatin. Thermodegradation of solutions of thaumatin with gum arabic at various temperatures (50, 70 and 90 °C) was studied. This degradation appeared to follow first‐order kinetics at whatever temperature was used for thermodegradation. The experiments revealed an activation energy ( E a ) of 41.4 kJ mol −1 and a t 90% (time necessary to obtain a decrease of 10% of the initial concentration) of about 24 days for thaumatin with gum arabic, at 20 °C, at pH 4.90.