Effects of Different Concentrations and Ratios of Protein and Phenolic Compound on Haze of Their Mixture System

Abstract

Abstract: Two model systems of gelatin-tannic acid and gliadin-catechin were set in this study.The effects of different concentrations and ratios of protein and phenolic compound on the hazes produced in the models were studied.The results showed that the concentrations and ratios of protein and phenolic compound are related to the hazes produced in these two model systems.The hazes of polymers are up with the concentrations of protein and phenolic compound rising.The hazes are up and reach the maximum,and then are down with the fixed concentration of protein or phenolics.Gelatin and tannic acid were polymerized for 30 min in 0.02 mol/L phosphae buffer(pH 3.7) at 25 ℃,under the ratio of gelatin to tannic acid 1:1 or 1:4(W/W),the haze of the formed polymer reaches the maximum.

Key words: protein, phenolics, polymerization, concentration, ratio

QI Jing-Hua, CAI Tong-Yi, YU Tong-Quan, WANG Fang. Effects of Different Concentrations and Ratios of Protein and Phenolic Compound on Haze of Their Mixture System[J]. FOOD SCIENCE, 2008, 29(11): 114-117.

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Effects of Different Concentrations and Ratios of Protein and Phenolic Compound on Haze of Their Mixture System

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