Abstract:To determine the plant protein to replace gelatin，this study investigated the ability of plant proteins（hydrolyzed wheat protein，soy protein isolate，and pea protein）to reduce the total tannin and astringency of Aronia melanocarpa juice，as well as the effect on the juice quality.Specifically，the following parameters were measured in juice treated with proteins：total tannin and total condensed tannin removal rates，total phenolic and total anthocyanin retention rates，light transmittance，and pH values.Simultaneously，the taste detection results by the electronic tongue were exhibited as a radar chart，and the principal component analysis（PCA）was carried out.Results indicated that hydrolyzed wheat protein，soy protein isolate，pea protein，and gelatin all reduced total tannin.Among them，hydrolyzed wheat protein reduced total tannin and total condensed tannin，preserved total phenols，and improved juice transmittance to an extent close to the effect of gelatin；pea protein and soy protein isolate are slightly less effective in reducing total tannins compared to the former two.Electronic tongue results show that，compared to gelatin，wheat hydrolyzed protein can better reduce astringency and bitterness.However，wheat hydrolyzed protein may affect the total anthocyanin retention rate in the juice，which could influence juice color.Therefore，caution is needed when determining the protein type，and selection should be based on specific requirements.