Effects of Polyphenol and Protein on Apple Juice Haze

Abstract

Abstract: Haze-active protein extracted from apple juice concentrate, tannin acid that would affect haze formation so was added to a systematic study was carried out in a model system. Effects of polyphenol and protein on apple juice haze were investigated in the model system with a response surface method. The results showed that haze increased as the tannin acid concentration increased. While the protein concentration increased, the haze at first increased, then declined. The maximum haze occurred as the protein concentration was 25mg/L.

Key words: apple juice concentrate, haze, response surface

LI Na, LI Quan-Hong, Zhao-Ya-Song. Effects of Polyphenol and Protein on Apple Juice Haze[J]. FOOD SCIENCE, 2006, 27(6): 79-82.

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Effects of Polyphenol and Protein on Apple Juice Haze

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