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FOOD SCIENCE
2005,26
(5)
76-79
浑浊苹果汁加工中影响果汁浊度因素的研究
作 者：
赵光远;王璋;许时婴
单 位：
江南大学食品学院
关键词：
浑浊苹果汁;浊度;蛋白质-多酚复合物;酶促褐变;模拟体系
摘 要：
用从苹果中提取的蛋白和果胶,加入绿原酸和儿茶素,组成模拟体系;往低果胶含量的苹果浑浊汁中加入自制的果胶组成半模拟体系。二者和真实体系的对比研究表明:在果汁加工中,浑浊苹果汁中颗粒的形成和长大的因素有:酶促褐变会产生不溶性色素;活性蛋白质-多酚复合物的形成。果胶对三种体系中蛋白质-多酚复合物的形成和长大有显著的抑制作用。
译 名：
Study on Factors Effecting on Turbidity of Cloudy Apple Juice during Processing
作 者：
ZHAO Guang-yuan,WANG Zhang,XU Shi-ying (School of Food Science, Southern Yangtze University, Wuxi 214036, China)
关键词：
cloudy apple juice;turbitdiy;protein-polyphenol complex;enzymatic browning;simulated system
摘 要：
Simulated system was made by adding chlorogenic acid and catechin to both protein and pectin extracted from apple. A semi-simulated system was made by adding pectin extracted from apple to cloudy apple juice. We concluded that comparing the three kinds of system that the insoluble pigments caused by enzymatic browning and the protein-polyphenol complex could increase the size of particles in cloudy apple juice. The formation and increasing of protein-polyphenol complex could be inhibited by pectin in the three kinds of system.
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