作　　者： ; ; ;

机构地区： 中国农业大学食品科学与营养工程学院

出　　处： 《食品科学》 2005年第8期106-110,共5页

摘　　要： 从新鲜苹果和浓缩苹果汁中分离纯化蛋白质,用肽质量指纹谱对其进行鉴定,测定氨基酸组成和多酚及多糖的含量,结果表明,新鲜苹果蛋白的主要组分为Thaumatin-likeprotein1,是一糖蛋白,其疏水性氨基酸含量高,易引起苹果汁的后混浊。浓缩苹果汁中蛋白组分比较复杂,在贮存过程中与多酚及多糖发生结合,使分子量增大,其分子量均大于新鲜苹果蛋白。 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.

关 键 词： 浓缩苹果汁 蛋白质 肽质量指纹谱 氨基酸分析

领　　域： [轻工技术与工程] [轻工技术与工程]