Study on Factors Effecting on Turbidity of Cloudy Apple Juice during Processing

Abstract

Abstract: Simulated system was made by adding chlorogenic acid and catechin to both protein and pectin extracted from apple. A semi-simulated system was made by adding pectin extracted from apple to cloudy apple juice. We concluded that comparing the three kinds of system that the insoluble pigments caused by enzymatic browning and the protein-polyphenol complex could increase the size of particles in cloudy apple juice. The formation and increasing of protein-polyphenol complex could be inhibited by pectin in the three kinds of system.

Key words: cloudy apple juice, turbitdiy, protein-polyphenol complex, enzymatic browning, simulated system

ZHAO Guang-Yuan, WANG Zhang, XU Shi-Ying. Study on Factors Effecting on Turbidity of Cloudy Apple Juice during Processing[J]. FOOD SCIENCE, 2005, 26(5): 76-79.

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Study on Factors Effecting on Turbidity of Cloudy Apple Juice during Processing

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