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》 2006年第10期89-91,共3页

摘　　要： 采用醇沉法从浓缩苹果汁中提取多糖,HPLC测得苹果汁多糖由葡萄糖、果糖、阿拉伯糖组成,阿拉伯糖和葡萄糖聚合参与混浊的形成。建立多糖-蛋白质模拟体系(pH3.7的磷酸钠缓冲溶液)发现,浊度随着多糖和蛋白质浓度的增加呈上升趋势,多糖能降低蛋白质-单宁酸聚合产生的浊度。 Polysaccharide from concentrated apple juice were extracted by ethanol. The polysaccharide of apple juice which was determined by high performance liquid chromatography（HPLC） is composed of glucose, fructose and arabinose. Arabinose and glucose involved in post-haze. Polysaccharideprotein were combined in a model system of pH3.7 sodium phosphate buffer. The results suggested that the amount of haze formed increased with the increase of polysaccharide and protein concentration. Polysaccharide could decrease the amount of haze formed by protein-tannic acid.

关 键 词： 浓缩苹果汁 多糖 蛋白质

领　　域： [轻工技术与工程] [轻工技术与工程]