Abstract:
Peptides in honey was successfully separated from other components, using cation exchange resin AG50W X8 in a batch mode However, contrary to previous reports these substances showed no browning inhibiting activities in our experiment. Furthur results indicated that the low pH might be the major factor for browning inhibition, and that reducing sugars were another important inhibitor.
Key words:
Honey,
Browning inhibition,
Hydrogen ion concentration,
Peptides,
Reducing sugars,
Fruit and vegetable processing
CLC Number:
Cui Hongchang. Investigation on Major Browning inhibiting Factors in Honey[J]. ACTA AGRICULTURAE BOREALI-SINICA, 1996, 11(4): 129-133. doi: 10.3321/j.issn:1000-7091.1996.04.027.