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Lee R. Madsen II, Research Associate /doctoral Student
Lee R. Madsen II, Research Associate /doctoral Student
Left, syrup
A, without
dilutedIron;
to 32%bx
B, with Iron
Right, decolorized syrup diluted to 32%bx
Amino Acids React with Phenolics in the Presence of Iron
77g/mL
Left, Caffeic acid with varying amounts of iron added
Right, Caffeic acid and glutamine with varying
amounts of iron
Eureka!
Why was this leading to an increase in color?
The complexes formed are highly colored and
polymerization via Fe is relatively slow.
Result? Highly colored molecules that are too
small to ppt.
Maybe the free NH2 groups on the protein in the
raw juice might react with Fe complexed
phenolics, causing the adducts to precipitate
(ppt).
When tested on Raw juice, we saw rapid ppt.
with a concomitant removal of color.
The Goods:
5000-6000
mg/kg protein
in juice*
Total Acidic
Phenolics ave.
250 mg/kg in
juice*
*Van der Poel, P.W., Schiweck, H. and Schwartz, T. Sugar Technology: Beet and Cane Sugar
Manufacture. (1998). ISBN 3-87040-065-X. pp. 151-157.
Take Home Messages:
For color ppt. to occur there must be a
certain amount of 1) protein, 2) phenolic
material, 3) iron and 4) organic acid.
Fortunately, the optimized values are close
to what is normally found in juice—
Unless… the juice is bad; this leads to a
drop in pH and along with it, the ppt of
protein. Eliminating this component likely
explains why the method failed with
deteriorated juice.
Thank you For Playing!