Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.
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.
Siebert
K J
KJ
Department of Food Science and Technology, Cornell University, Geneva, New York 14456, USA. kjs3@cornell.edu
D001628:Beverages / Q000032:analysis*; D005419:Flavonoids; D008027:Light; D010636:Phenols / Q000737:chemistry*; D011108:Polymers / Q000737:chemistry*; D059808:Polyphenols; D011506:Proteins / Q000737:chemistry*; D012542:Scattering, Radiation
D005419:Flavonoids; D010636:Phenols; D011108:Polymers; D059808:Polyphenols; D011506:Proteins