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TANNIN HAZES IN DEPROTEINIZED APPLE JUICE
Author(s) -
BUREN J.P.,
WAY R. O.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15276.x
Subject(s) - haze , chemistry , tannin , pectin , salt (chemistry) , food science , incubation , polyphenol , molar ratio , nuclear chemistry , organic chemistry , biochemistry , antioxidant , catalysis
Haze development in deproteinized juices was followed during incubation at 50°C. Haze increased 15 times faster at pH 2.5 and 5 times faster at 3.0 than at pH 3.5. Salts enhanced haze formation, with their molar effectiveness in the order CaCl 2 > MgCl 2 > KCl > NaCl > Na 2 SO 4 > NaNO 3 . The rate of haze production in 0.7M NaCl was 16 times that found with no salt addition. The materials, presumably flavonoids, most readily precipitating with gelatin are the quickest to form hazes in deprotcinized systems, Juices from different cultivars varied in their tendency to form haze. Pectin and gum arabic (0.1%) retarded haze development.