調整pH值及添加水合膠對小麥苗汁品質之影響

Effect of pH Adjustment and Hydrocolloid Addition on the Quality of Wheat Grass Juice

施蒨蓉(Chain-Rone Shih) ； 賴麗旭(Lih-Shiuh Lai)

《臺灣農業化學與食品科學》 44卷2期 (2006/04) Pp. 75-82

https://doi.org/10.6578/TJACFS.2006.009

摘要

小麥苗汁之混濁安定性為其重要品質之一。本研究探討調整pH值（4或8）或添加水合膠（脫色仙草葉膠(dHG)或羧甲基纖維素(CMC)對小麥苗汁品質之影響。結果發現將小麥苗汁pH值調整至8會使其安定混濁度、混濁層高度、黏度、可溶性蛋白、總酚及色澤參數增加，而將小麥苗汁pH值調整至4則會降低上述參數。與未添加水合膠的組別相較，脫色仙草葉膠的添加，可使小麥苗汁於儲存期間保有較高量之可溶性蛋白及多酚類物質，並顯著減緩混濁沉澱現象之發生，然效果不如調整pH者；而羧甲基纖維素的添加，雖也可使小麥苗汁中可溶性蛋白及多酚類物質含量的變化減緩，卻不足以提高小麥苗汁於儲存期間的混濁安定性。

關鍵字

小麥苗汁 ； 混濁安定性 ； 可溶性蛋白 ； 總酚 ； 流變性質

並列摘要

One of the important quality attributes of wheat grass juice is to maintain the cloud stability of the juice. This research studied the effect of pH adjustment (4 or 8) and hydrocolloid addition (decolorized hsian-tsao leaf gum, dHG; carboxymethyl cellulose, CMC) on the quality attributes of wheat grass juice during storage. It was found that adjusting the pH of juice to 8 resulted in improved stable turbidity, cloudy heights, viscosity, soluble protein and total phenol contents and color parameter. Whereas adjusting the pH of juice to 4 resulted in reductions of the above parameters. Adding dHG to juice significantly retarded the changes in stable turbidity, soluble protein and total phenol contents during storage, but to a lesser extent. On the other hand, adding CMC to juice could not retard the changes in stable turbidity, though changes in soluble protein and total phenol contents became less pronounced.

並列關鍵字

Wheat grass juice ； Cloud stability ； Soluble protein ； Total phenol ； Rheological properties