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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第5期76-79,共4页
Food Science
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
cloudy apple juice
turbitdiy
protein-polyphenol complex
enzymatic browning
simulated system
