The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages |
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| Affiliation: | 1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1;2. Food Science Research Institute, Tsukuba R&D Center, Fuji Oil Co. Ltd., 4-3 Kinunodai, Yawara-mura, Tsukuba-gun, Ibaraki 300-2497, Japan;1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;2. School of Agriculture and Food Sciences, The University of Queensland, Brisbane 4072, Australia;1. Institute of Process Engineering in Life Sciences, Section I: Food Process Engineering, Karlsruhe Institute of Technology, Germany;2. Herbstreith & Fox KG Pektin-Fabriken, Neuenbürg, Württemberg, Germany;1. College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, Zhejiang, China;2. Department of Food Technology, ATEI Thessaloniki, 57400, Thessaloniki, Greece |
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| Abstract: | The mechanisms of stabilization of soybean soluble polysaccharide (SSPS) and high methoxyl pectin (HMP) in acidified milk drinks were studied focusing on the differences in behaviour between the two polysaccharides. The changes in casein micelles size during acidification with glucono-δ-lactone or by direct acidification were measured using light scattering. When HMP was added to skim milk before acidification, pectin adsorbed on the surface of the casein micelles via electrostatic interactions and prevented casein aggregation. Results suggested that adsorption of pectin occurred from the beginning of acidification and somewhat affected the rearrangement of casein micelles in the pH range between 5.8 and 5.0. On the other hand, SSPS, at concentrations up to 2% (w/w), did not interact with caseins at pH >4.6. At pH <4.2 SSPS showed better stabilizing properties than HMP. In addition, between pH 4.2 and 3.2, SSPS-stabilized acid dispersions were not affected by pH, while dispersions homogenized with pectin showed a size distribution that depended on pH. The differences in structure between SSPS and HMP account for the unique functionalities of the two polysaccharides in acid milk systems. |
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