酶解对苹果汁混浊的影响

Turbidity Effects on Zymolysis of Apple Juice

本论文利用测定果汁的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混浊的影响。结果表明:酶解可减轻混浊;酶解过程中,酚类发生缓慢化学氧化,呈降低趋势;和混浊有关的蛋白变化不大;果胶、淀粉定性检验呈阴性,不能准确表征果胶、淀粉完全水解。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.Haze can be reduced by zymolytic process.Polyphenolicswere oxidized slowly during the process,but the change of active protein was little.Starch and pectin qualitative analyses werenegative, the hydrolysis could not be defermined precisely.