Record Details

Variation and storage stability of juices extracted from potatoes and their influence on in-situ coloration of wool

NOPR - NISCAIR Online Periodicals Repository

View Archive Info
 
 
Field Value
 
Title Variation and storage stability of juices extracted from potatoes and their influence on in-situ coloration of wool
 
Creator Natarajan, Srikrishna
Acharya, Chanchal
Gupta, Deepti
 
Subject Polyphenol oxidases
Potato juices
Storage stability
Wool fibres
 
Description 218-224
In this study, juices from four different varieties of potatoes are extracted and then stored at 4˚C. Thereafter enzymes have been assayed at different periods and the juices are applied for the coloration of wool. Results reveal that potato juices demonstrate good storage stability. Though there are variations in the quantity of enzymes present in potatoes, the same is not reflected in the K/S values of the wool. The polymerization of catechol with potato juice results in coloured quinone derivatives which further react to form dimers, oligomers and polymers as confirmed by UV-Vis spectroscopy studies.
 
Date 2022-06-28T11:31:22Z
2022-06-28T11:31:22Z
2022-06
 
Type Article
 
Identifier 0975-1025 (Online); 0971-0426 (Print)
http://nopr.niscpr.res.in/handle/123456789/59946
 
Language en
 
Publisher NIScPR-CSIR, India
 
Source IJFTR Vol.47(2) [June 2022]