Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks

Autor:	Richard Ipsen, Søren Balling Engelsen, Marie Tholstrup Sejersen, Ross Clark, Claus Rolin, Tina Salomonsen
Rok vydání:	2007
Předmět:	chemistry.chemical_classification food.ingredient Chromatography Pectin Chemistry Food additive food and beverages Protein aggregation Polysaccharide Applied Microbiology and Biotechnology Electrophoresis food Desorption Casein Zeta potential Food science Food Science
Zdroj:	International Dairy Journal. 17:302-307
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2006.03.003
Popis:	High-methoxy (HM) pectin is commonly used to improve the stability of acidified milk drinks (AMDs) and zeta potential measurements can aid in elucidating the mechanisms responsible for the improved stability. Pectin was added to an AMD model system in concentrations of 0.0%, 0.1%, 0.3% or 0.5% and the samples were subjected to heat treatment at 75 °C for 20 min; control samples were not heated. A change in zeta potential from positive to negative values with addition of pectin was observed. Increasing the pectin concentration resulted in a more negative zeta potential. Heat treatment caused a decrease in the numeric value of the zeta potential, which indicates a partial desorption of pectin from the protein aggregates.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::55c391e9e05c2411eab6edadcf338461 https://doi.org/10.1016/j.idairyj.2006.03.003 Zobrazit plný text záznamu Full Text from ScienceDirect