By Su-Sen Chang; Dong-Hyun Kang
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Additional info for Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures
The possibility of their being present needs to be remembered. Other uses of quantitative spectrophotometric data have been demonstrated by Fry et al. (1987) and are discussed later. The rather slow preparative stage of the Petrus and Attaway method is a drawback, however. Accordingly, investigations have been made of speedier approaches (Fry and White, unpublished work). These have shown that the overnight delay in the method is unnecessary. Pectin precipitates immediately on addition of alcohol to the diluted juice, and can be filtered off and the spectra measured straight away.
A particular advantage is that proline has the same chromophore and approximately the same molar response as other amino acids. Proline is thus detected as effectively as primary amino acids, which is not the case with alternative liquid-phase analysers. A typical PITC-based system has been evaluated in comparison with a conventional analyser by White et al. (1986). The amino acid profile of orange juice includes both major and minor components. With detector sensitivities set to accommodate the former, the latter tend to be poorly quantified, even with modern integrators.
In particular, isoleucine, leucine, tyrosine and phenylalanine are introduced by AUTHENTICATION OF ORANGE JUICE 21 protein hydrolysates. Each of these is naturally present at less than 1% of the total amino acids of orange juice (Ooghe and de Waele, 1982). The last four amino acids mentioned above, together with valine and methionine, occur in orange pulp and peel at concentrations more than twice those in juice. Measurement of just amino acids, however, fails to detect peel extracts even at 10-20% addition (Evans and Hammond, 1989).
Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures by Su-Sen Chang; Dong-Hyun Kang