INFLUENCE OF ENZYMOLYSIS-ADSORPTION INTERACTION ON THE SECONDARY HAZE FORMATION IN APPLE JUICE

摘要

The secondary haze formation in clarified apple juice produced undernenzymolysis and adsorption processing conditions was studied in order toncontrol the haze formation by monitoring the processing conditions of enzymolysisnand adsorption. The turbidity and content of haze-active protein andncontent of haze-active phenolics of the apple juice were monitored at intervals.nHaze formation could be prevented if optimum enzymatic time and suitablentime of adding activated charcoal are adopted. Enzymatic time contributed tonthe adsorption and the time of adding activated charcoal during the enzymaticntreatment also had effects on the enzymolysis. Varying the time used fornenzymolysis of haze had a marked effect on the turbidity and content of hazenactive protein of apple juice and had no effects on the content of haze-activenpolyphenols. Adsorptive treatment given prior to complete enzymolysis did notnappear to prevent the haze formation. Adsorptive treatment had more effectsnon the turbidity and the content of haze active protein and that of haze activenpolyphenols.