Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice
Identifieur interne : 002A92 ( Main/Exploration ); précédent : 002A91; suivant : 002A93Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice
Auteurs : J. Ackerley [États-Unis] ; L. Wicker [États-Unis]Source :
- Journal of Food Science [ 0022-1147 ] ; 2003-05.
English descriptors
Abstract
ABSTRACT: The pH of pulp‐free juice (PFJ) from Valencia oranges was adjusted, ultracentrifuged to produce serum (UCS) and pellet (UCP), and stored at 4 °C for 11d. The UCS and PFJ had no pectinmethylesterase (PME) activity. Floc (UCF) in the UCS appeared at the same time as the %T increase in PFJ. Presumptively, PME peptides at 13‐, 20‐, 27‐, and 36‐kDa were in UCF and UCP. The UCS had no protein. Soluble (in UCS) and insoluble (in PFJ) proteins are involved in clarification. Steric stabilization and charge repulsion at pH 7 delays clarification. Increased charge, loss of steric stabilization, and loss of charge repulsion of juices readjusted from pH 7 to natural pH led to accelerated clarification.
Url:
DOI: 10.1111/j.1365-2621.2003.tb09619.x
Affiliations:
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