菠萝果汁的浑浊及澄清机理的初步研究  

A Primary Study on the Clarification Mechanism of Pineapple Juice with Chitosan and Xanthan

作　　者：潘叶[1] 王娟[1] 黄惠华[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2010年第10期1071-1075,共5页Modern Food Science and Technology

基　　金：国家星火计划项目(2007EA780005);广东省关键领域重点突破项目(2008A024200003)

摘　　要：通过比较澄清前后菠萝汁中各种成分的变化以及起混物质的定性实验,分析壳聚糖/黄原胶澄清菠萝汁的机理。实验发现菠萝汁的混浊物主要是蛋白质—多酚类型的混浊。菠萝汁沉淀物中含30.65%的蛋白质;菠萝汁澄清后有61.47%的蛋白质损失,有58.11%的氨基酸损失。其中半胱氨酸澄清后减少95%,而占含量最高的脯氨酸也减少了70%;多酚有13.19%的损失;单宁有59.28%的损失;果胶有49.99%的损失。通过添加单宁和明胶的起混实验证明:菠萝汁的浑浊沉淀,是由具有起混活性的多酚类(丹宁)和蛋白质形成,主要为多酚类(丹宁)主导。因此去除其中的多酚类尤其是单宁成分,对于菠萝汁的澄清是关键。当壳聚糖和黄原胶相互作用,两者比例达到大致2:1时,可获得最好的澄清效果。The changes of biochemical ingredients in pineapple juice and supernatant liquor were determined to explore the clarification mechanism of pineapple juice by chitosan and xanthan.It was found that the precipitant contained 30.65% of proteins.After precipitation,the contents of soluble protein,amino acid,cysteine,proline,tannin,polyphenols and pectin reduced by 61.47%,58.11%,95%,70%,59.28 %,13.19% and 49.99%,respectively.It was also found that the turbidity of pineapple juice mainly caused by protein and polyphenol.The best clarification effect of chitosan and xanthan was found with their ratio being of 2：1 ratio.

关 键 词：菠萝汁 澄清 浑浊 壳聚糖 黄原胶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]