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פותח על ידי קלירמאש פתרונות בע"מ -
Involvement of proteins in cloud instability of Valencia orange [Citrus sinensis (L.) Osbeck] juice
Year:
1999
Authors :
יפרמוב, טטיאנה
;
.
מרין, עוזי
;
.
שומר, אילן
;
.
Volume :
47
Co-Authors:
Shomer, I., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Yefremov, T., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Facilitators :
From page:
2632
To page:
2637
(
Total pages:
6
)
Abstract:
The present study examined the involvement of proteins in cloud flocculation of Valencia orange juice. Marked differences in cloud instability were found between juices of different harvest dates. Heating of enzymatic pectin degraded juice from April and June harvests resulted in development of clumps and their precipitation. Although the juice from both harvesting dates remained hazy, the juice of April harvest was more turbid than that from June. Usually clarification increases as the temperature increases from ambient to 125 °C. Clarification occurred at pH 2.5-4.5 and was maximal at pH 3.5. The clarification of the April harvest juice was markedly lower than that of the June harvest. The fresh juice contained about 5.2 and 1.7 mg mL-1 insoluble cloud matter (ICM) and alcohol-insoluble serum solids (AISS), respectively. The ICM and the AISS, respectively, contained: proteins (244.5 ± 8.7 and 132 ± 1.8 μg mg-1), galacturonic acid (40 ± 0 and 120 ± 0 μg mg-1) and neutral sugars (270 ± 39 and 329 ± 23 μg mg-1). Enzymatic pectin degradation resulted in removal of a marked portion of the pectin, and was accompanied by partial removal of neutral sugars (mainly glucose and galactose) and some proteins from the pectic polymer in both AISS and ICM. Proteins of the AISS included major bands at 10-14, 20, and 28 kDa and those of the ICM bands at 22, 24, 26, and 45 kDa.
Note:
Related Files :
chemistry
Cloud
food quality
Galactose
heating
orange juice
pH
Protein interaction
Seasonal Variation
temperature
עוד תגיות
תוכן קשור
More details
DOI :
10.1021/jf980773v
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32188
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:08
Scientific Publication
Involvement of proteins in cloud instability of Valencia orange [Citrus sinensis (L.) Osbeck] juice
47
Shomer, I., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Yefremov, T., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Merin, U., Department of Food Science, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan 50-250, Israel
Involvement of proteins in cloud instability of Valencia orange [Citrus sinensis (L.) Osbeck] juice
The present study examined the involvement of proteins in cloud flocculation of Valencia orange juice. Marked differences in cloud instability were found between juices of different harvest dates. Heating of enzymatic pectin degraded juice from April and June harvests resulted in development of clumps and their precipitation. Although the juice from both harvesting dates remained hazy, the juice of April harvest was more turbid than that from June. Usually clarification increases as the temperature increases from ambient to 125 °C. Clarification occurred at pH 2.5-4.5 and was maximal at pH 3.5. The clarification of the April harvest juice was markedly lower than that of the June harvest. The fresh juice contained about 5.2 and 1.7 mg mL-1 insoluble cloud matter (ICM) and alcohol-insoluble serum solids (AISS), respectively. The ICM and the AISS, respectively, contained: proteins (244.5 ± 8.7 and 132 ± 1.8 μg mg-1), galacturonic acid (40 ± 0 and 120 ± 0 μg mg-1) and neutral sugars (270 ± 39 and 329 ± 23 μg mg-1). Enzymatic pectin degradation resulted in removal of a marked portion of the pectin, and was accompanied by partial removal of neutral sugars (mainly glucose and galactose) and some proteins from the pectic polymer in both AISS and ICM. Proteins of the AISS included major bands at 10-14, 20, and 28 kDa and those of the ICM bands at 22, 24, 26, and 45 kDa.
Scientific Publication
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