This work proposes a novel approach based on the real-time monitoring of the fining process of apple juices by static multiple light scattering. The change in transmission was used to determine the fining effectiveness of three vegetable proteins, respectively, red lentil, green lentil, and green pea proteins. Further treatment with gelatin-bentonite was used as a control. The modified Gompertz function was applied to fit the transmission signals. According to (1) the rate of flocculation and (2) the rate of sedimentation, the best fining efficiency was achieved by red lentil, which was similar to that of gelatin-bentonite and higher than green lentil and green pea proteins. This ranking was obtained at any dose from 60 to 900 mg per liter of juice. The results suggest the use of red lentil as a potential fining agent for apple juices and highlight the advantages of using static multiple light scattering technique as a quality control tool for studying the kinetics of the fining process. PRACTICAL APPLICATION: The study proposed the use of vegetable proteins as fining agents for apple juices. Their efficiency was ably monitored in real time by static multiple light scattering.

中文翻译：

---

通过多重光散射监测植物蛋白对苹果汁的澄清

这项工作提出了一种基于静态多重光散射实时监测苹果汁澄清过程的新方法。传输的变化被用来确定三种植物蛋白的澄清效果，分别是红扁豆、绿扁豆和绿豌豆蛋白。用明胶-膨润土进一步处理用作对照。应用修改后的 Gompertz 函数来拟合传输信号。根据(1)絮凝率和(2)沉降率，红扁豆的澄清效率最好，与明胶-膨润土相似，高于绿扁豆和豌豆蛋白。该排名是在每升果汁 60 至 900 毫克的任何剂量下获得的。结果表明使用红扁豆作为苹果汁的潜在澄清剂，并突出了使用静态多重光散射技术作为研究澄清过程动力学的质量控制工具的优势。实际应用：该研究建议使用植物蛋白作为苹果汁的澄清剂。它们的效率通过静态多重光散射实时监测。