Effects of Variety, Maturity and Processing on Pear Juice Quality and Protein Stability

Hsu, Juinn-Chin; Heatherbell, D. A.; Yorgey, Brian M.

doi:10.1111/j.1365-2621.1990.tb03582.x

Cited by 9 publications

(5 citation statements)

References 9 publications

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“…These authors also reported an increase in turbidity during storage. Fining helps remove active precursors and thus, decrease the potential for haze formation during storage, while providing a more limpid juice (Hsu et al, 1987(Hsu et al, , 1989(Hsu et al, , 1990.…”

Section: Turbiditymentioning

confidence: 98%

Effects of fining treatment and storage temperature on the quality of clarified banana juice

Lee

Yusof

Hamid

et al. 2007

LWT - Food Science and Technology

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The clarified banana juice was subjected to different treatment namely bentonite, combination of gelatin and bentonite and control and stored at 4, 25 and 37 1C for 24 weeks. The effects of fining treatment, storage temperature and storage time on turbidity, total polyphenol, browning index, microbiological, and sensory quality of clarified banana juice were evaluated during storage. Fining treatment, storage temperature and storage time had a significant (po0.001) effect on turbidity, total polyphenol and browning index of clarified banana juice. Turbidity and browning index of juice were reduced by fining treatment with bentonite and a combination of gelatin and bentonite but increased with storage temperature and storage time. A significant decrease in total polyphenol content and increase in turbidity and browning index were detected for all juice samples during storage. However, it was noted that changes were significantly greater in control juice stored at higher temperature than in juice stored at 4 or 25 1C for up to 6 months. Sensory evaluation revealed that juices treated with bentonite or a combination of gelatin and bentonite and stored at 4, 25 or 37 1C were acceptable for up to six months, whereas untreated juice stored at 37 1C was only acceptable for up to 16 weeks. r

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Section: Turbiditymentioning

confidence: 98%

Effects of fining treatment and storage temperature on the quality of clarified banana juice

Lee

Yusof

Hamid

et al. 2007

LWT - Food Science and Technology

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“…Table 2 indicates the specificity of the excised spots (last column: spot specificity). For instance, 8,6, and 15 spots were specific to protocol 1, 2, and 4, respectively. All the 44 spots excised from 2-D pattern corresponding to protocol 3 were present on 2-D pattern from protocol 4 as well.…”

Section: Protein Identificationmentioning

confidence: 99%

“…To our knowledge, Hsu and Heatherbell [6] were the first to use such a technique and were able to isolate up to 41 proteins on silver nitratestained 2-D gels from Gewürztraminer fruits, juice, and wine. In 1992, Tesniere and Robin [7] adapted Hsu and Heatherbell's protocol to study proteins from mature red berries; they could visualize up to 52 spots on silver nitrate-stained 2-D gels.…”

Section: Introductionmentioning

confidence: 98%

Optimization of protein extraction and solubilization for mature grape berry clusters

2006

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Protein extraction from grape berries has been challenging, particularly in mature berries, which can have sugar concentrations as high as 26%. Grape skins and seeds contain large amounts of polyphenols, which can also interfere with efficient protein extraction. In plants, two extraction protocols, TCA/acetone-based and phenol-based methods, have been mainly used to extract proteins from different organs or tissues on many species. However, few results have been reported for grape berry clusters. We wanted to determine which of these protocols was optimal for berry clusters in order to achieve both efficient protein extraction and high spot resolution on 2-D gels. Four protocols, derived from either TCA/acetone or phenol procedures, were tested on mature Cabernet Sauvignon whole berry clusters. The phenol-based protocols were superior to the TCA/acetone methods, showing larger protein yields and greater spot resolution on 2-D gels. One method was clearly superior to the rest, a phenol-based extraction method combined with resuspension in the presence of both urea and thiourea as chaotropes. A total of 81 spots were excised and identified following MALDI-TOF/TOF MS analyses. Their identification helped further characterize the specificity of each extraction procedure.

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“…To obtain a completely transparent liquid, the first step is to destabilize the dispersion. This procedure also helps to remove active haze precursors, decreasing the potential for haze formation during storage and providing a more limpid juice (Hsu et al, 1987(Hsu et al, , 1989(Hsu et al, , 1990. Therefore, the fining step is an important procedure that should be carefully controlled during the processing of clarified apple juice.…”

Section: Introductionmentioning

confidence: 99%

Fractal Dimension and Mechanism of Aggregation of Apple Juice Particles

Benítez

Lozano

Genovese

2010

Food sci. technol. int.

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Turbidity of freshly squeezed apple juice is produced by a polydisperse suspension of particles coming from the cellular tissue. After precipitation of coarse particles by gravity, only fine-colloidal particles remain in suspension. Aggregation of colloidal particles leads to the formation of fractal structures. The fractal dimension is a measure of the internal density of these aggregates and depends on their mechanism of aggregation. Digitized images of primary particles and aggregates of depectinized, diafiltered cloudy apple juice were obtained by scanning electron microscopy (SEM). Average radius of the primary particles was found to be a = 40 ± 11 nm. Maximum radius of the aggregates, R(L), ranged between 250 and 7750 nm. Fractal dimension of the aggregates was determined by analyzing SEM images with the variogram method, obtaining an average value of D(f) = 2.3 ± 0.1. This value is typical of aggregates formed by rapid flocculation or diffusion limited aggregation. Diafiltration process was found to reduce the average size and polydispersity of the aggregates, determined by photon correlation spectroscopy. Average gyration radius of the aggregates before juice diafiltration was found to be R(g) = 629 ± 87 nm. Average number of primary particles per aggregate was calculated to be N = 1174.

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Effects of Variety, Maturity and Processing on Pear Juice Quality and Protein Stability

Cited by 9 publications

References 9 publications

Effects of fining treatment and storage temperature on the quality of clarified banana juice

Effects of fining treatment and storage temperature on the quality of clarified banana juice

Optimization of protein extraction and solubilization for mature grape berry clusters

Fractal Dimension and Mechanism of Aggregation of Apple Juice Particles

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