Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.

@article{Siebert1999EffectsOP,
  title={Effects of protein-polyphenol interactions on beverage haze, stabilization, and analysis.},
  author={Karl J Siebert},
  journal={Journal of agricultural and food chemistry},
  year={1999},
  volume={47 2},
  pages={353-62}
}
  • Karl J Siebert
  • Published 1999 in Journal of agricultural and food chemistry
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… CONTINUE READING

From This Paper

Topics from this paper.

Citations

Publications citing this paper.
Showing 1-10 of 33 extracted citations

Similar Papers

Loading similar papers…