用浊度法预测香蕉汁中混浊活性蛋白质和多酚

食品科学 ›› 2004, Vol. 25 ›› Issue (8): 76-80.

用浊度法预测香蕉汁中混浊活性蛋白质和多酚

王素雅, 王璋, 许时婴

江南大学食品学院

出版日期:2004-08-15 发布日期:2011-10-24

Haze-active Protein and Polyphenols in Banana Juice Assessed by Turbidimetry

WANG Su-Ya, WANG Zhang, XU Shi-Ying

Colllege of Food Science and Technology, Southern Yangtze University

Online:2004-08-15 Published:2011-10-24

摘要/Abstract

摘要： 本研究采用浊度仪测香蕉汁混浊活性(HA)蛋白和多酚含量。为减少内源性蛋白和多酚的影响,分别用聚乙烯吡咯烷酮(polyvinyl polypyrrolidone, PVPP)和膨润土吸附多酚和蛋白质。将单宁酸加入PVPP处理与未处理香蕉汁中,果汁浊度变化与蛋白质含量呈线性相关,在蛋白质含量相同情况下,PVPP处理果汁的浊度较未处理样品小。热处理添加适量明胶的香蕉汁可反映果汁中HA多酚的含量,膨润土处理与未处理系列样品的浊度与其HA多酚含量呈线性相关。浊度法可用于测定香蕉汁中HA蛋白和HA多酚。

关键词: HA蛋白, HA多酚, 单宁酸, 明胶, 浊度

Abstract: The paper studied how to determine haze-active (HA) protein and polyphenols in banana juice by turbidimetry.The amount of haze-active protein in banana juice was determined by adding tannic acid to induce haze. Turbidity of banana juicewas essentially in linear relationship with protein concentraition. PVPP treatment prior to tannic acid addition appeared toremove endogenous polyphenols and resulted in slightly weaker response. Adding gelatin to banana juice induced haze inresponse to content of haze-active polyphenols. At an appropriate gelatin concentration turbidity of banana juice was nearly inlinear relationship with polyphenols concentration. Bentonite treatment prior to gelatin addition appeared to remove endog-enous protein and resulted in weaker response. The results showed that turbidimetry could be used to determine HA protein andHA polyphenols.

Key words: haze-active protein, haze-active polyphenols, tannic acid, gelatin, turbidity

王素雅, 王璋, 许时婴. 用浊度法预测香蕉汁中混浊活性蛋白质和多酚[J]. 食品科学, 2004, 25(8): 76-80.

WANG Su-Ya, WANG Zhang, XU Shi-Ying. Haze-active Protein and Polyphenols in Banana Juice Assessed by Turbidimetry[J]. FOOD SCIENCE, 2004, 25(8): 76-80.

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