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Effect of pH on the Degradation and Regeneration of Betanine
Author(s) -
HUANG A. S.,
ELBE J. H. VON
Publication year - 1987
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.1365-2621.1987.tb05907.x
Subject(s) - degradation (telecommunications) , chemistry , kinetics , reaction rate constant , chromatography , telecommunications , physics , quantum mechanics , computer science
The influence of pH (3.0–7.0) on betanine stability in solution was studied based on proposed reversible reaction kinetics. The forward and reverse rate constants and their activation energies were determined and found to be pH dependent. The influence of pH on two degradation products showed that betalamic acid was most stable as the pH of the reaction increased, while cyclodopa‐5–0‐glucoside was more stable as the pH decreased. The results support the reported conclusion that betanine is most stable at an intermediate pH range (4.0–5.0).