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KMID : 1007519950040020075
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Food Science and Biotechnology
1995 Volume.4 No. 2 p.75 ~ p.78
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Relationship between the combination Level of Tannin and Protein, and the Turbidity of Persimmon Vinegar
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Alcasabas, Ma.Divina D.
Chung, Kun-Sub/Ahn, Byung-Hak/Choi, Shin-Yang
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Abstract
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Physico-chemical characteristics of persimmon vinegar and the turbidity formation of artificially conditioned acidified buffer caused by the interaction of tannin and protein were determined. The two different brands of persimmon vinegar were significantly different in terms of pH, total acids, alcohol, tannin and color. Sugar and alcohol were still high in content while the amount of total acids did not reach the level required by the Korean Standards for fruit vinegar (TA≥4.0%). The amount of protein was close to 4,500 ㎍/mL while those of tannin using iron Ⅲ and vanillin reagents were close to 33~43 ㎍/mL and 11,000-34,000 ㎍/mL. The color indicated an increasing tendency towards the yellow range while amino acids in general decreased when compared with the amino acids of persimmon fruit: specifically, the oxidizable amino acids such as lysine, cystine and methionine. On the other hand, the reaction mixture of ≤0.7% protein with 0.004% tannin and that of 0.2% protein with 0.3% and 0.7% tannin were not significantly different from each other in terms of turbidity. Turbidity of the solution with hydrolyzable tannin decreased as incubation period progressed but the solution with high levels of tannin became more turbid during a long incubation.
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