title: Addition of pectin and soy soluble polysaccharide affects the particle size distribution of casein suspensions prepared from acidified skim milk.
abstract: Pectins are negatively charged polysaccharides employed as stabilizers in acidified milk dispersions, where caseins aggregate because of the low pH and serum separation needs to be prevented. The objective of this research was to study the effect of charge on the stabilizing functionality of the polysaccharide in acid milk drinks. Unstandardized pectins with various charges (as degree of esterification, DE) as well as soybean soluble polysaccharide (SSPS) were tested for their stabilizing behavior as a function of pH and concentration. Skim milk was acidified by glucono-delta-lactone and then homogenized in the presence of polysaccharide at different pH values (in the range from 4.2 to 3.0). Measurements of particle size distribution demonstrated that pectins with a DE of 71.4, 68.6, and 67.4 stabilized milk at pH > 4.0. Pectins with a lower DE (63.9%) needed a higher concentration (0.4%) at the same pH to show a monomodal distribution of particle sizes. Pectins with lower DE (<50%) did not stabilize the dispersions. Although this difference in behavior was attributed mainly to the pectin charge, the efficiency in stabilizing the casein dispersion decreased with decreasing pectin size. For example, the high methoxyl pectin (HMP) with 63.9 DE was smaller in size than the HMPs with a higher charge. Pectins showed a pH-dependent stabilization effect, as at pH < 4.0 the dispersions contained aggregates. When SSPS was used to stabilize acid milk, at pH < 4.0, it showed a better stabilization behavior than HMP. When SSPS and pectin were used in combination, the particle size distribution of the acid milk dispersion was pH-dependent, and results were similar to those for samples containing pectin alone. This suggested that in the mixture, pectin dominated the behavior over SSPS, even when an excess of SSPS was added to the dispersions before homogenization.
authors.affiliation: Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
authors.forename: JinRu
authors.initials: J
authors.lastname: Liu
authors.forename: Akihiro
authors.initials: A
authors.lastname: Nakamura
authors.forename: Milena
authors.initials: M
authors.lastname: Corredig
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry*; D005223:Fats / Q000032:analysis; D005511:Food Handling / Q000379:methods; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry*; D010316:Particle Size; D010368:Pectins / Q000008:administration & dosage; D011134:Polysaccharides / Q000008:administration & dosage* / Q000737:chemistry; D013025:Glycine max / Q000737:chemistry*
chemical_list: D002364:Caseins; D005223:Fats; D011134:Polysaccharides; D010368:Pectins