期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：7
页码：514-518
DOI：10.19026/ajfst.9.1957
出版社：MAXWELL Science Publication
摘要：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.
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