Study on Amino Acid Analysis and Characteration of Protein Involved in Post-haze of Apple Juice Concentrate

Abstract

Abstract: The purpose of this study was to isolate and purify proteins from fresh apple and apple juice concentrate, identify these proteins by peptide mass fingerprinting, determine the total polyphenol and polysaccharide content, and amino acid analysis. The results shows that Thaumatin-like protein 1 is one of the major protein constituents of fresh apple fruit, it is a glycoprotein and rich in hydrophobic amino acid, it is readily cause post-haze in apple juice. Proteins in apple juice concentrate were more complex, it is combined with polyphenol and polysaccharide and made molecular accelerate, and cause post-haze finally.

Key words: apple juice concentrate, protein, peptide mass fingerprinting, amino acid analysis

LI Na, LI Quan-Hong, CAI Tong-Yi. Study on Amino Acid Analysis and Characteration of Protein Involved in Post-haze of Apple Juice Concentrate[J]. FOOD SCIENCE, 2005, 26(8): 106-110.

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Study on Amino Acid Analysis and Characteration of Protein Involved in Post-haze of Apple Juice Concentrate

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