caa a22 4500 463157079 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0369-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0369-y Reversible degradation kinetics of vitamin C in peas during frozen storage [Elektronische Daten] [Arda Serpen, Vural Gökmen, Kazım Bahçeci, Jale Acar] In this study, kinetics of ascorbic acid (AA, 2-oxo-l-threo-hexono-1,4, lactone-2,3 enediol) and dehydroascorbic acid (DHAA, threo-2,3-hexodiulosonic acid-γ-lactone) were studied in blanched and unblanched peas during frozen storage using a first order reversible consecutive reaction model. The time-dependent changes for both AA and DHAA were strongly correlated with the kinetic model described here. Blanching resulted in 19% of reduction in k 1 value (AA degradation rate constant) as compared with unblanched peas (0.227/month±5.43×10−3/month). The regeneration rate constant of AA (k 2) increased approximately 26 folds for blanched peas when compared to unblanched peas (0.0114/month±1.04×10−3/month). Rate constant (k 3) for the conversion of DHAA into 2,3­diketogulonic acid (DKGA) in blanched peas decreased approximately 31 folds by blanching treatment. This kind of kinetic analysis may be used for better understanding the effects of processing and storage conditions on vitamin C. Springer-Verlag, 2006 Vitamin C nationallicence Ascorbic acid nationallicence Blanching nationallicence Frozen storage nationallicence Reversible degradation kinetic nationallicence Pea nationallicence Serpen Arda Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut Gökmen Vural Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut Bahçeci Kazım Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut Acar Jale Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 749-753 1438-2377 224:6<749 2007 224 217 https://doi.org/10.1007/s00217-006-0369-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0369-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Serpen Arda Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut NATIONALLICENCE 700 1- Gökmen Vural Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut NATIONALLICENCE 700 1- Bahçeci Kazım Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut NATIONALLICENCE 700 1- Acar Jale Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 749-753 1438-2377 224:6<749 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer