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Influence of enzymolysis‐adsorption interaction on the secondary haze formation in apple juice

Author:
QI, JINGHUA, CAI, TONGYI, XU, YIQING, WU, JUN, WANG, FANG, PANG, MEIXIA, HUANG, MANQING
Source:
Journal of food process engineering 2011 v.34 no.5 pp. 1793-1803
ISSN:
0145-8876
Subject:
activated carbon, adsorption, apple juice, enzymatic treatment, polyphenols, process monitoring, protein content, proteins, turbidity
Abstract:
The secondary haze formation in clarified apple juice produced under enzymolysis and adsorption processing conditions was studied in order to control the haze formation by monitoring the processing conditions of enzymolysis and adsorption. The turbidity and content of haze‐active protein and content of haze‐active phenolics of the apple juice were monitored at intervals. Haze formation could be prevented if optimum enzymatic time and suitable time of adding activated charcoal are adopted. Enzymatic time contributed to the adsorption and the time of adding activated charcoal during the enzymatic treatment also had effects on the enzymolysis. Varying the time used for enzymolysis of haze had a marked effect on the turbidity and content of haze active protein of apple juice and had no effects on the content of haze‐active polyphenols. Adsorptive treatment given prior to complete enzymolysis did not appear to prevent the haze formation. Adsorptive treatment had more effects on the turbidity and the content of haze active protein and that of haze active polyphenols. PRACTICAL APPLICATIONS: The processes of enzymolysis and adsorption can be used for the production of clarified apple juice to control the haze formation. The quality of clarified apple juice with enzymatic treatment combining with adsorptive treatment by activated charcoal is much superior to the product using the convectional method. If activated charcoal is added to the enzymatic process at optimum time, the enzymolysis and adsorption can be used successfully for the production of clarified apple juice.
Agid:
480098