THE EFFECT OF ARTIFICIAL PEPTIDES, COLLAGEN HYDROLYSATE, AND THICKENERS ON GELATINE FUNCTIONS IN APPLE JUICE CLARIFICATION

The aim of the study was to enhance the efficiency of gelatine in the fruit juice clarification process by increasing its functional properties by three different methods (addition of artificially synthesized peptide, hydrolyzed gelatine, and thickeners). Firstly, peptides were synthesized using a solid-phase peptide synthesis method based on the amino acid structure of gelatine obtained from cow, pig, and fish. Following the peptide validation, the quality of each mixture was investigated and each mixture was used in the clarification process of apple juice. The addition of synthesized peptides, collagene hydrolysate, and some thickeners to gelatine caused a statistically significant difference (p < 0.05) on the Bloom, viscosity, pH, conductivity, and isoelectric point values. Arabic gum, carrageenan, and chitosan had no significant (p > 0,05) effect on the viscosity value of the thickener-gelatine mixture. The addition of synthesized peptides to the gelatine resulted in better (p < 0,05) color scores scores (94 %-T-440nm) compared to gelatine used alone (90 %-T-440nm)(. )Similar results (p < 0,05) were also obtained for mixtures with hydrolizated gelatine at 5 % and 10 % levels. Except for locust bean gum (p > 0,05), each thickener-gelatine mixture had better (p < 0,05) color scores compared to gelatine. For transmittance values, out of fish peptide at 2.5 % ratio, the use of synthesized peptides in the mixture gave better (p < 0,05) results compared to gelatine. The addition of gelatine hydrolysate at 10 % level to the mixture increased (p < 0,05) the transmittance value. The addition of each thickener gave better (p < 0,05) results for the same parameter at various ratios.