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

Abstract

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

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

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