Journal
FOOD CONTROL
Volume 88, Issue -, Pages 69-74Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2017.12.038
Keywords
Patulin; Immobilized porcine pancreatic lipase; Degradation; Apple juice; Nutrition
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Funding
- National Key R&D Project of China [2016YFD0400902]
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The degradation of mycotoxin patulin in apple juice by calcium carbonate immobilized porcine pancreatic lipase (PPL) was investigated. Batch experiments was used to study the optimal degradation conditions, including immobilized PPL addition, temperature, degradation time and initial concentration of immobilized PPL for apple juice. The concentration of patulin in apple juice was determined by HPLC. The results showed that the optimal degradation conditions were 40 degrees C for 18 h, adding 0.03 g/mL immobilized PPL After the degradation of patulin, the amount of amino acids, aroma components, polyphenols had changed insignificantly in apple juice, and the patulin degradation rate was over 70% at the initial concentration of 1 mg/L. Consequently, the addition of immobilized PPL would not have a significant effect on the nutritional content. It suggested that immobilized PPL could be used for patulin degradation in apple juice. (C) 2018 Elsevier Ltd. All rights reserved.
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