Protein and polyphenols involved in sediment formation in cloudy litchi juice
Zeng, D., Guangdong Academy of Agricultural Sciences, Guangzhou, China | Xiao, G.S., Guangdong Academy of Agricultural Sciences, Guangzhou, China | Xu, Y.J., Guangdong Academy of Agricultural Sciences, Guangzhou, China | Zou, B., Guangdong Academy of Agricultural Sciences, Guangzhou, China | Wu, J.J., Guangdong Academy of Agricultural Sciences, Guangzhou, China | Yu, Y.S., Guangdong Academy of Agricultural Sciences, Guangzhou, China
Sedimentation is a major issue in juice production. This paper aims to study the mechanisms of precipitate formation during the storage of cloudy litchi juice. The sediment concentration, relative turbidity, and ζ potential were analyzed. The supernatant and sediment were separated to determine the contents of proteins and phenolics. The results showed that the amount of sediment increased during the storage. In addition, the total protein and total phenolic content in the supernatant decreased, whereas the glutelin and total phenolic contents in the sediment increased significantly (p less than 0.05). Moreover, our results showed that the amounts of procyanidin B₂ and quercetin3-O-rutinose-7-O-rhamnoside in the supernatant decreased noticeably. However, these two substances could not be detected in the sediment. In summary, the formation of sediment from litchi juice is mainly caused by the slow denaturation of proteins and the oxidation of procyanidin B₂ and quercetin-3-O-rutinose-7-O-rhamnoside.
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