您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Protein and polyphenols involved in sediment formation in cloudy litchi juice

文献类型： 外文期刊

作者： Zeng, Dan 1 ; Xiao, Gengsheng 1 ; Xu, Yujuan 1 ; Zou, Bo 1 ; Wu, Jijun 1 ; Yu, Yuanshan 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods, Sericultural & Agrifood Res Inst,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China

关键词： Cloudy litchi juice; Sediment formation; Protein; Polyphenols; Glutelin

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：2.391； 五年影响因子：2.108 ）

ISSN： 1226-7708

年卷期： 2019 年 28 卷 4 期

页码：

收录情况： SCI

摘要： Sedimentation is a major issue in juice production. This paper aims to study the mechanisms of precipitate formation during the storage of cloudy litchi juice. The sediment concentration, relative turbidity, and potential were analyzed. The supernatant and sediment were separated to determine the contents of proteins and phenolics. The results showed that the amount of sediment increased during the storage. In addition, the total protein and total phenolic content in the supernatant decreased, whereas the glutelin and total phenolic contents in the sediment increased significantly (p<0.05). Moreover, our results showed that the amounts of procyanidin B-2 and quercetin-3-O-rutinose-7-O-rhamnoside in the supernatant decreased noticeably. However, these two substances could not be detected in the sediment. In summary, the formation of sediment from litchi juice is mainly caused by the slow denaturation of proteins and the oxidation of procyanidin B-2 and quercetin-3-O-rutinose-7-O-rhamnoside.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台