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KMID : 0380619810130030188
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Korean Journal of Food Science and Technology
1981 Volume.13 No. 3 p.188 ~ p.193
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Kinetic Studies on the Thermal Degradation of Pantothenic Acid
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Abstract
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Thermal degradation of pantothenic acid in potassium biphthalate buffer and in food samples such as rice, mushroom and beef was studied as functions of temperature and pH.
Thermal degradation of pantothenic acid in buffer and food systems followed first order reaction at temperature between 60∼140℃. Activation energy calculated from the Arrhenius equation ranged from 15,700 ㎈/mole to 17,300 ㎈/mole for both systems. D values at 120℃ were approximately 18 hours for food samples and 15.4 hours at pH 5.65 for buffer sample. Z values of food samples were about 37℃, which were similar to those of buffer sample.
The decomposition rate constant of pantothenic acid in buffer sample decreased when the pH increased from 4.0 to 6.46, but activation energy increased. In the range of pH 6.46∼8.0, decomposition rate constant increased but activation energy decreased as pH increased.
The kinetic model of pantothenic acid decomposition in buffer system was proposed on the basis of empirical relationship.
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