Stability of Casein-Pectin Mixtures in Apple Juice

사과주스에서 카제인-펙틴 혼합물의 안정성

  • 최문정 (연세대학교 생물산업소재연구센터) ;
  • 유승화 (선문대학교 식품과학과) ;
  • 황재관 (연세대학교 생물산업소재연구센터)
  • Published : 2000.12.30


The effect of addition of pectin on the stability of casein solution was studied to apply casein-pectin mixture to apple juice. The solubility of 0.1% casein solution was below 20% at pH 3-5. However, the solubility of 0.1% casein-0.1% pectin mixtures was over 70% at pH 2-10. The increase in the concentration of casein-pectin mixture showed adverse effect on the solubility. The apple juice (pH 3.4), containing 0.1-0.5% casein-pectin mixtures, remained stable without the precipitation of casein. The stability of apple juice including casein-pectin mixture was maintained upon heating at $100^{\circ}C$ for 10 minutes or refrigerating for a week. This study suggested the possibility of protein fortification to acidic beverages since casein-pectin mixture maintained stability in apple juice.