ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Bright-green complexes were formed during the storage of canned green vegetable purées at room temperature or above. These pigments were isolated and purified, and their spectral characteristics analyzed. The occurrence of fluorescence and the phase test behavior were noted, and the hydrochloric acid numbers determined. Since copper and zinc were found in the green pigments, the ease of formation of these compounds on addition of metals in pea macerate was studied. The levels of metal content at which the phenomena of regreening can occur were determined, and the percentage conversion to the pigments formed was analyzed at these levels of metal. It was established that these pigments were copper complexes of mainly pheophytin a and, to some extent, pheophytin b.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1965.tb00308.x
