Abstract
ABSTRACTThe activity of a betacyanine decolorizing enzyme present in raw beet tissue has been confirmed. The enzyme is postulated to be bound to the inner membrane of the cell wall. Comparison between the rate of betacyanine degradation for solutions containing the crude enzyme extract and solutions of identical pH and temperature void of enzyme indicated optimum enzyme activity at pH 3.4 and 40°C. Sample evaluations were made from 22–55°C over a pH range 2.0–4.8. Minimal enzyme activity was noted at pH and temperature extremes. The activity of this enzyme must be considered as an important factor in the extraction of raw beets and during storage and food product utilization of beet juices in that residual enzyme activity may decolorize substantial amounts of the betacyanine pigments. The enzyme has been found present in diffusion‐type beet juice.
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