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Abstract
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Article Information:
Interaction between Casein and Soybean Soluble Polysaccharide during Acidification
Yanhua Li, Xuejiao Xu, Yuecheng Meng, Jie Chen, Weijun Wang and Rong Qiu
Corresponding Author: Yuecheng Meng
Submitted: March 7, 2015
Accepted: March 24, 2015
Published: September 05, 2015 |
Abstract:
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Interactions between stabilizer and casein were believed to influence the texture and stabilizing behavior of fermented milk. In this study, interactions between Soybean Soluble Polysaccharide (SSPS) and casein were studied by investigated the properties of potentiometric titration, turbidity,&zeta-potential and particle size. Attractive interaction of SSPS with caseins was initiated at pH 5.3. By adding SSPS, the values of turbidity and &zeta-potential were much lower than casein alone at the same pH during acidification. It was confirmed that the process of desorption during neutralization was irreversible which resulted from the decrease of &zeta-potential and the changes of particle diameter. The study of interactions between negatively charged SSPS and casein could have important theoretical and practical implications in the stabilizing behavior in acid milk drinks.
Key words: Acidification, casein, interaction, soybean soluble polysaccharide, stability, ,
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Cite this Reference:
Yanhua Li, Xuejiao Xu, Yuecheng Meng, Jie Chen, Weijun Wang and Rong Qiu, . Interaction between Casein and Soybean Soluble Polysaccharide during Acidification. Advance Journal of Food Science and Technology, (7): 514-518.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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