Polysaccharide selection and mechanism for prevention of protein-polyphenol haze formation in beverages.

Polysaccharides have been considered as a group of promising candidate for preventing the protein-polyphenol haze formation in beverages. In order to select effective polysaccharides to prevent the haze formation, four protein-polyphenol haze model systems were successfully established using two proteins (i.e.

Changes in the properties of (Fuzi, processed aconite roots) starch during processing.

(Fuzi) is an important, toxic traditional Chinese medicine that has been widely used in clinical practice. Due to the toxicity of its raw materials, it needs to be processed before application. The changes in the physicochemical properties of Fuzi starch during processing were evaluated by scanning electron microscopy, X-ray diffraction and differential scanning calorimetry.