Effect of Fining and Filtration on the Haze Formation in Bayberry (Myrica rubra Sieb. et Zucc.) Juice

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• 作者：Zhongxiang Fang ; Min Zhang ; Weihua Du ; Jingcai Sun
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：January 10, 2007
• 年：2007
• 卷：55
• 期：1
• 页码：113 - 119
• 全文大小：81K
• 年卷期：v.55,no.1(January 10, 2007)
• ISSN：1520-5118

文摘

Bayberry juice was fined with the methods of xanthan/chitosan (XC) or gelatin/bentonite (GB), andthen filtered with diatomaceous earth filtration (DF) or ultrafiltration (UF, MWCO 100 kDa). Theireffects on juice haze formation were investigated. The XC fining method was more effective than theGB method in removal of the total monomeric anthocyanin, total phenolics, and protein, with lesshaze formed in the XC fined juice. The DF reduced 2-5% of the total phenolics and 21-23% ofprotein, while UF reduced 19-24% of the total phenolics and 34-38% of protein, respectively. Theresults showed that fining and then UF can reduce but cannot eliminate haze formation in bayberryjuice. The storage temperature was a critical factor affecting haze formation, and the juice was morestable when stored at lower temperature (4 C).