影响蛋白质-酚类聚合物形成的因素研究  

Studies on the Influencing Factors for Formative Polymer of Protein with Phenols

作　　者：綦菁华[1] 蔡同一[2] 庞美霞[1] 王芳[1] 黄漫青[1] 

机构地区：[1]北京农学院,北京102206 [2]中国农业大学,北京100085

出　　处：《中国食品学报》2009年第6期78-82,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十五"科技攻关计划资助项目(2001BA501A);北京市重点建设学科(PXM2009-014207-078172)

摘　　要：蛋白质和酚类聚合是影响苹果浓缩汁二次混浊的主要因素。采用模拟体系研究影响蛋白质和酚类聚合物形成的因素。选择儿茶素和麦醇溶蛋白系统研究温度、pH及化学试剂对儿茶素和麦醇溶蛋白聚合物浊度的影响。研究结果表明:儿茶素和麦醇溶蛋白在pH3.7的磷酸缓冲液中,温度25℃比80℃有利于聚合;pH2.5～4.2、25℃条件下有利于儿茶素和麦醇溶蛋白的聚合;在pH3.7的磷酸缓冲液中,温度25℃条件下,儿茶素和麦醇溶蛋白聚合靠疏水键和氢键连接;在pH3.7磷酸缓冲液中,温度25℃条件下,淀粉可阻止儿茶素和麦醇溶蛋白聚合,使浊度降低;葡萄糖、蔗糖、果胶对儿茶素和麦醇溶蛋白聚合无影响。Polymerization of protein-phenols is a main factor that influenced the second haze of apple juice concentrate.simulated system was applied in the experiment in order to study the factors that effected the polymerization of protein with phenols for solving the second haze of apple juice concentrate.Catechin and gliadin were chosen in the system.The effect of Temperature,pH and chemical reagents on the turbidity of polymers were studied.The results were showed as followed：they were easily polymerized at the condition of 25 ℃ compared with 80 ℃;Also,they were easily polymerized in higher pH values from 2.5 to 4.2（25）.Starch restrained their polymerization at 25 ℃ with pH3.7 so that it leaded to the decreasing of turbidity.Polymerization was produced by hydrophobic bond and hydrogen bond in the system of catechin and gliadin in the condition of 25 ℃;Glucose and sucrose and pectin had no effects on their polymerization.

关 键 词：蛋白质 酚类 聚合 苹果汁 混浊 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]