| 多酚和蛋白质对苹果浓缩汁浊度的影响 |
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| 引用本文： | 李娜,李全宏,赵雅松. 多酚和蛋白质对苹果浓缩汁浊度的影响[J]. 食品科学, 2006, 27(6): 79-82 |
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| 作者姓名： | 李娜 李全宏 赵雅松 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院 |
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| 基金项目： | 高比容电子铝箔的研究开发与应用项目 |
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| 摘 要： | 用从苹果浓缩汁中提取的蛋白质,加入单宁酸建立模拟体系,测定浊度,并通过响应曲面分析了单宁酸和蛋白质对苹果汁浊度的影响,结果表明,苹果汁中单宁酸与浊度的关系是线性增加的,蛋白质与浊度的关系则是先上升后下降,蛋白质浓度为25mg/L时产生的浊度最大。
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| 关 键 词： | 苹果浓缩汁 浊度 响应曲面 |
| 文章编号： | 1002-6630（2006）06-0079-04 |
| 收稿时间： | 2005-08-16 |
| 修稿时间： | 2005-08-16 |
Effects of Polyphenol and Protein on Apple Juice Haze |
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| LI Na,LI Quan-hong,ZHAO Ya-song. Effects of Polyphenol and Protein on Apple Juice Haze[J]. Food Science, 2006, 27(6): 79-82 |
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| Authors: | LI Na LI Quan-hong ZHAO Ya-song |
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| Affiliation: | College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | Haze-active protein extracted from apple juice concentrate, tannin acid that would affect haze formation so was added to a systematic study was carried out in a model system. Effects of polyphenol and protein on apple juice haze were investigated in the model system with a response surface method. The results showed that haze increased as the tannin acid concentration increased. While the protein concentration increased, the haze at first increased, then declined. The maximum haze occurred as the protein concentration was 25mg/L. |
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| Keywords: | apple juice concentrate haze response surface |
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