【摘要】 浑浊活性蛋白易与多酚发生相互作用,并引起饮料浑浊和沉淀。文章对饮料浑浊活性蛋白的性质、分离以及检测方法进行了综述,同时还对饮料浑浊活性蛋白的控制技术进行了分析,并对今后的研究重点进行了展望。更多还原

【Abstract】 Haze-active proteins(HAPs)were pronephenols and cause formation of haze and precipitation in beverage.Recent progresses in characteristics,preparation and determination of HAPs were reviewed.Controlling techniques of haze stimulated by HAPs were discussed,and new aim for HAPs study was also prospected in this paper.更多还原