Red Delicious apple juice made by exclusion of oxygen (anaerobic juice
) was stored in the presence of air at 21 degrees C for 67 d. During t
his period a haze developed in the juice and partially sedimented at t
he bottom of the glass container. This haze/deposit contained 12 g/kg
protein and the remainder was butanol-HCl and/or vanillin reactive mat
erial. Electron microscopic examination using negative staining with u
ranyl acetate showed that the haze/deposit preparations consisted of b
ranched chain-like aggregates of globular particles of variable size.
The particles had sufficient electron density to be examined in detail
without staining. Their three-dimensional structure was confirmed by
shadow casting. A mechanism of formation of these particles is propose
d and discussed and a model for formation and aggregation suggested (C
) 1998 Academic Press Limited.