摘要
苹果汁中活性蛋白质 (HAP)是澄清苹果汁产生混浊沉淀的重要原因之一 ,疏水性氨基酸易于和多酚聚集 ,形成混浊。苹果汁中不同浓度的活性蛋白质与低分子的多酚以及简单酚所引起混浊的反应机理不同 ;活性蛋白质的种类、分子结构、反应的时间、温度、反应体系的 pH、无机离子及其离子强度对浑浊的产生有重要影响。单宁酸、膨润土、硅溶胶和聚乙烯聚吡咯烷酮 (PVPP)是有效的稳定化处理措施。
The haze-active protein(HAP) in clear apple juice is one of the important reasons of haze formation. Hydrophobic amino acids have been shown to readily interact with polyphenols to induce haze. The mechanism is different according to the concentrations of HAPs combined with low molecule polyphenols and simple phenols. The species and structures of HAP, reaction time temperature, pH and metal ions exert stronger influences on haze formation. Tannic acid, bentonite, silica gels and polyvinylpolypyrrolidone(PVPP) are effective stabilization reagents.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第8期83-86,共4页
Food and Fermentation Industries
