【作者】 张越怡； 于懿； 杨敏慧； 祝铭； 曹雪慧； 朱丹实；

【Author】 Zhang Yueyi;Yu Yi;Yang Minhui;Zhu Ming;Cao Xuehui;Zhu Danshi;College of Food Science and Technology,Bohai University;

【机构】 渤海大学食品科学与工程学院；

【摘要】 苹果浊汁中酚类化合物与蛋白质的相互作用是导致果汁沉淀形成的主要原因之一。利用高效液相色谱法对加工过程中(打浆、酶解、过滤、杀菌)的酚类物质进行分析,以及Osborne法对苹果浊汁中的蛋白质进行分级提取。研究结果表明,在加工过程中的总酚含量呈现先上升后降低的趋势,绿原酸、表儿茶素等在酶解后含量显著增加,可溶性蛋白含量呈下降趋势,多酚-蛋白质复合物的形成、酚类物质的氧化聚集及杀菌过程对蛋白质和酚类化合物的影响是加工过程中果汁产生沉淀的主要原因。此外,苹果浊汁上清中以水溶性蛋白为主,沉淀中蛋白质含量大小为碱溶性蛋白>醇溶性蛋白>水溶性蛋白>盐溶性蛋白,其中,苹果浊汁沉淀物中碱溶性蛋白和醇溶性蛋白含量要显著高于其余两种蛋白质。本研究通过分析酚类化合物和蛋白质在加工过程中的变化,可为混浊苹果汁稳定性的提高提供理论依据。更多还原

【Abstract】 The interaction between phenolic compounds and proteins in cloudy apple juice is one of the main reasons for the precipitate formation.The phenolic substances in the process(beating,enzymolysis,filtration and sterilization) were analyzed by high performance liquid chromatography,and the protein in the cloudy apple juice was extracted by Osborne method.The results showed that the total phenolic content increased first and then decreased during the processing,the contents of chlorogenic acid and epicatechin increased significantly after enzymatic hydrolysis,and the soluble protein content decreased.The formation of polyphenol-protein complex,the oxidative aggregation of phenolic substances and the effects of sterilization on protein and phenolic compounds are the main reasons for the precipitation of fruit juice during processing.In addition,watersoluble protein was dominant in the supernatant of cloudy apple juice,and the protein content in the precipitate was in the order of alkali-soluble protein> alcohol-soluble protein> water-soluble protein> salt-soluble protein.The contents of alkali-soluble protein and alcohol-soluble protein in the cloudy apple juice precipitate were significantly higher than the other two kinds of proteins.By analyzing the changes of phenolic compounds and proteins during processing,this study can provide theoretical basis for improving the stability of cloudy apple juice.更多还原