2.2. Time course experiments
2.2.1. Diffusion
Diffusions experiments were carried out in phosphate buffer pH 7 (0.01 mol/l) or citrate phosphate buffer pH 5 (0.01 mol/l), under stirring. Temperature and pH were monitored and controlled all along the time course, which were performed for three temperatures (25, 45 and 65 °C) and at pH 5 and pH 7 for 4 h. At pH 7, three batches of spinach and green beans were independently studied and two batches at pH 5.
For each kinetic point, an aliquot of 35 g of spinach or green beans was collected and directly stabilized by freezing in liquid nitrogen, and stored at −80 °C until analysis. The folate content was determined in the vegetables at each point along the time course.
2.2. Time course experiments2.2.1. DiffusionDiffusions experiments were carried out in phosphate buffer pH 7 (0.01 mol/l) or citrate phosphate buffer pH 5 (0.01 mol/l), under stirring. Temperature and pH were monitored and controlled all along the time course, which were performed for three temperatures (25, 45 and 65 °C) and at pH 5 and pH 7 for 4 h. At pH 7, three batches of spinach and green beans were independently studied and two batches at pH 5.For each kinetic point, an aliquot of 35 g of spinach or green beans was collected and directly stabilized by freezing in liquid nitrogen, and stored at −80 °C until analysis. The folate content was determined in the vegetables at each point along the time course.
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