Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis
- 5 January 1999
- journal article
- review article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 47 (2) , 353-362
- https://doi.org/10.1021/jf980703o
Abstract
The haze-forming activity of a polypeptide depends greatly on its proline content. Haze-forming polyphenols have at least two binding groups, each of which has at least two hydroxy groups on an aromatic ring. The protein/polyphenol ratio has a strong influence on the amount of haze formed; the largest amount occurs when the numbers of polyphenol binding ends and protein binding sites are nearly equal. This has important consequences for turbidimetric methods used to measure haze-active proteins and polyphenols in beverages. The ratio also influences the effectiveness of a number of stabilization procedures. Keywords: Light scattering; analysis; adsorbents; stabilizationKeywords
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