| 浓缩苹果汁多糖对浊度的影响 |
| |
| 引用本文： | 李全宏,李娜.浓缩苹果汁多糖对浊度的影响[J].食品科学,2006,27(10):89-91. |
| |
| 作者姓名： | 李全宏 李娜 |
| |
| 作者单位： | 中国农业大学食品科学与营养工程学院 |
| |
| 基金项目： | 国家863项目（2002AA245091） |
| |
| 摘 要： | 采用醇沉法从浓缩苹果汁中提取多糖,HPLC测得苹果汁多糖由葡萄糖、果糖、阿拉伯糖组成,阿拉伯糖和葡萄糖聚合参与混浊的形成。建立多糖-蛋白质模拟体系(pH3.7的磷酸钠缓冲溶液)发现,浊度随着多糖和蛋白质浓度的增加呈上升趋势,多糖能降低蛋白质-单宁酸聚合产生的浊度。
|
| 关 键 词： | 浓缩苹果汁 多糖 蛋白质 |
| 文章编号： | 1002-6630（2006）10-0089-03 |
| 收稿时间： | 2006-08-17 |
| 修稿时间： | 2006-08-17 |
Effect of Polysaccharide on Concentrated Apple Juice Haze |
| |
| LI Quan-hong,LI Na.Effect of Polysaccharide on Concentrated Apple Juice Haze[J].Food Science,2006,27(10):89-91. |
| |
| Authors: | LI Quan-hong LI Na |
| |
| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
| |
| Abstract: | Polysaccharide from concentrated apple juice were extracted by ethanol. The polysaccharide of apple juice which was determined by high performance liquid chromatography(HPLC) is composed of glucose, fructose and arabinose. Arabinose and glucose involved in post-haze. Polysaccharide- protein were combined in a model system of pH3.7 sodium phosphate buffer. The results suggested that the amount of haze formed increased with the increase of polysaccharide and protein concentration. Polysaccharide could decrease the amount of haze formed by protein-tannic acid. |
| |
| Keywords: | concentrated apple juice polysaccharide protein |
| 本文献已被 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
