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Darkening of Red Beets, Beta Vulgaris
Author(s) -
BOSCAN L.,
POWRIE W. D.,
FENNEMA O.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00142.x
Subject(s) - chemistry , pigment , autoxidation , browning , chromatography , pulp (tooth) , sodium carbonate , extraction (chemistry) , enzyme , substrate (aquarium) , solvent , sodium , botany , biochemistry , food science , biology , organic chemistry , medicine , ecology , pathology
SUMMARY Color changes in disrupted tissue of red beets were studied under various conditions with a Hunter color and color‐difference meter. Results showed that both autoxidation and enzyme‐catalyzed oxidation of brown‐pigment precursors were responsible for the darkening of beet tissue. Histochemical studies on the localization of phenolase in red, beets showed that the vascular tissue was the major site of enzyme activity. Apparently, the cell walls contained a small amount of phenolase. High phenolase activity was observed in both a beet extract and washed pulp of beets. Data are presented on the optimum pH and substrate specificity of beet phenolase. A solution containing 2% sodium carbonate and 5% sodium chloride was found to be a good solvent for extraction of the phenolase from washed beet pulp. At least four phenolic compounds were separated by paper chromatography.