Abstract

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.

Keywords:

Acidification, casein, interaction, soybean soluble polysaccharide, stability,

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The authors have no competing interests.

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