FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (18): 68-71.doi: 10.7506/spkx1002-6630-201118015
• Processing Technology • Previous Articles Next Articles
ZHAO Guang-yuan,DIAO Hua-juan,JING Li-qiang
Online:
Published:
Abstract: In order to improve the stability of pectin-protein-phenolics complex in cloudy apple juice, a model system was made by dissolving catechin, gliadin and apple pectin in water. The effects of relative molecular mass, degree of esterification (DE) of pectin and pH of the system on the stability of the ternary complex, evaluated based on turbidity retention rate were studied by one-factor-at-a-time and orthogonal array design methods. Results showed that as the relative molecular mass and DE of pectin and the pH of the system increased, turbidity retention rate initially increased and then decreased. Maximum turbidity retention rate was achieved by adding pectin with relative molecular mass of 84700 and DE of 62.95% and adjusting the pH of the system at 3.7.
Key words: pectin-protein-catechin, cloud stability, model system
CLC Number:
TS255.3
ZHAO Guang-yuan,DIAO Hua-juan,JING Li-qiang. Influence of Pectin on Stability of Pectin-Gliadin-Catechin Complex in Model System[J]. FOOD SCIENCE, 2011, 32(18): 68-71.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201118015
https://www.spkx.net.cn/EN/Y2011/V32/I18/68