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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(4): 945-953
Protein and polyphenols involved in sediment formation in cloudy litchi juice
Dan Zeng1 • Gengsheng Xiao1 • Yujuan Xu1 • Bo Zou1 • Jijun Wu1 • Yuanshan Yu1
1 Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Dong Guanzhuang Yiheng RD., Tianhe District, Guangzhou 510610, People’s Republic of China
ABSTRACT
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 f 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.05). Moreover, our results showed that the amounts of procyanidin B2 and quercetin3-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 B2 and quercetin-3-O-rutinose-7-O-rhamnoside.
KEYWORD
Cloudy litchi juice, Sediment formation, Protein, Polyphenols, Glutelin
Food Science and Biotechnology 2019 ; 28(4): 945-953
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