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Kinetics and effects of riboflavin p...

Huang, Rongmin.

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Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability./
Author:	Huang, Rongmin.
Description:	174 p.
Notes:	Source: Dissertation Abstracts International, Volume: 67-01, Section: B, page: 0011.
Contained By:	Dissertation Abstracts International67-01B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3205279
ISBN:	9780542512315

Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability.
Huang, Rongmin.

Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability. - 174 p.

Source: Dissertation Abstracts International, Volume: 67-01, Section: B, page: 0011.

Thesis (Ph.D.)--The Ohio State University, 2006.

The kinetics of photosensitized degradation of riboflavin in aqueous solution was studied by the combination of UV-Vis spectrophotoscopy, HPLC, and LC/MS analyses. Lumichrome and lumiflavin were identified as the major photodegradation products from riboflavin exposed to light. The effects of riboflavin and its major photodegradation products, lumichrome and lumiflavin, on the flavor stability of foods were studied using soymilk as a model system.

ISBN: 9780542512315Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability.
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100 1 $a Huang, Rongmin. $3 1919839
245 1 0 $a Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability.
300 $a 174 p.
500 $a Source: Dissertation Abstracts International, Volume: 67-01, Section: B, page: 0011.
500 $a Adviser: David B. Min.
502 $a Thesis (Ph.D.)--The Ohio State University, 2006.
520 $a The kinetics of photosensitized degradation of riboflavin in aqueous solution was studied by the combination of UV-Vis spectrophotoscopy, HPLC, and LC/MS analyses. Lumichrome and lumiflavin were identified as the major photodegradation products from riboflavin exposed to light. The effects of riboflavin and its major photodegradation products, lumichrome and lumiflavin, on the flavor stability of foods were studied using soymilk as a model system.
520 $a As one of the water soluble photosensitizers, riboflavin produces singlet oxygen under light. The singlet oxygen formation rate by riboflavin was 2.31 mumole oxygen/mL headspace.h of the serum bottle. The degradations of riboflavin under light after 24 h were 66% in D2O and 40% in H2O, respectively. The results indicate that singlet oxygen was involved in riboflavin degradation under light.
520 $a Lumichrome and lumiflavin were identified as the major photodegradation products from riboflavin. The formation of these degradation products was significantly influenced by pH. In neutral or acidic conditions, lumichrome was the only major degradation product; in basic conditions, both lumiflavin and lumichrome were present as degradation products.
520 $a As an essential nutrient and effective photosensitizer, riboflavin had profound effect on flavor qualities of foods under light. The headspace oxygen and volatile compounds were determined by gas chromatography for soymilks with or without added riboflavin in serum bottles stored under light or in dark.
520 $a Considering lumichrome and lumiflavin as the major photodegradation products from riboflavin, and riboflavin as an effective photosensitizer, the next area to investigate was whether the photodegradation products from riboflavin could also function as photosensitizers. Headspace oxygen and headspace volatiles were subsequently analyzed in soymilk samples that had been supplemented with either riboflavin, lumichrome, or lumiflavin. The purpose of such tests was to determine if these degradation products could function as photosensitizers in foods. Similar to riboflavin, lumichrome and lumiflavin caused significant headspace oxygen depletion in soymilk under light. Headspace oxygen depletion was insignificant in soymilk in dark. SPME/GC/FID analysis indicated that soymilk supplemented with riboflavin, lumichrome, or lumiflavin produced much more headspace volatiles under light. The results indicated that riboflavin, lumichrome, and lumiflavin were effective photosensitizers. Ascorbic acid can be added to inhibit the flavor changes in soymilk.
590 $a School code: 0168.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a The Ohio State University. $3 718944
773 0 $t Dissertation Abstracts International $g 67-01B.
790 1 0 $a Min, David B., $e advisor
790 $a 0168
791 $a Ph.D.
792 $a 2006
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3205279