Abstract：
:Physico-chemical instability is a damaging defect that can occur in clear bottled beverages leading to the formation of haze. In a previous study, we showed the presence of proteins in haze gathered from apple juices. For the first time, proteomics was used to sequence and identify four pathogenesis-related proteins (PRPs) from the haze of a commercial apple juice. Then, a study involving purified PRPs and polyphenols from apple juice was conducted in model solution to understand the mechanisms by which they are involved in haze formation. Visual assessment revealed that apple juice pathogenesis-related proteins are able to form haze alone when thermally denatured. These proteins were also able to interact with apple juice procyanidins to form complexes that can be precipitated using ultracentrifugation, even without prior heating. These interactions were greater when the degree of polymerization of tannins increased.
journal_name
Food Chemjournal_title
Food chemistryauthors
Millet M,Poupard P,Guilois-Dubois S,Poiraud A,Fanuel M,Rogniaux H,Guyot Sdoi
10.1016/j.foodchem.2019.125636subject
Has Abstractpub_date
2020-03-30 00:00:00pages
125636eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31761-3journal_volume
309pub_type
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