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Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis
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    Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis
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    Department of Food Science and Technology, Cornell University, Geneva, New York 14456
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1999, 47, 2, 353–362
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    https://doi.org/10.1021/jf980703o
    Published January 5, 1999
    Copyright © 1999 American Chemical Society
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    Abstract

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    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; stabilization

    Copyright © 1999 American Chemical Society

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1999, 47, 2, 353–362
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf980703o
    Published January 5, 1999
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