Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide.

08:00 EDT 21st March 2020 | BioPortfolio

Summary of "Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharide."

Protein-rich beverages have gained significant attention in recent years. It is a challenge to produce whey protein beverages with high stability, good transparency, and a smooth mouthfeel. The polysaccharide (PS)-protein complex might help the food industry overcome these obstacles. In this study, soybean soluble polysaccharide (SSPS) and high methoxylated pectin (HMP, a traditional PS) are used, at different ratios to the protein, to improve the colloidal stability of the acidified whey protein solution. Both heated and unheated complexes were studied. SSPS-whey protein complexes have shown exceptional stabilities in all ratios while HMP-whey protein complexes revealed coacervation after 72 hr of storage. The prepared complexes exhibited comparable sizes and ζ-potentials. The SSPS-whey protein complexes were less turbid than HMP-whey protein complexes at similar PS to protein ratios. Results also show that greater repulsive interactions occurred in SSPS-whey protein complexes when compared to HMP-whey protein complexes, as examined by free thiol content and intrinsic fluorescence intensity measurements. PRACTICAL
It is a challenge to produce whey protein isolate (WPI) beverages with high stability, good transparency, and smooth mouthfeel. The polysaccharide (PS)-protein complex might help the food industry overcome these obstacles. We have demonstrated that soybean soluble polysaccharide (SSPS), at [SSPS]:[acWPI] ratios of 1:2 to 1:30, can significantly improve the colloidal stability of the acidified whey protein beverages. This SSPS-whey protein system could be used as a stable beverage base for a variety of beverages.


Journal Details

This article was published in the following journal.

Name: Journal of food science
ISSN: 1750-3841


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Medical and Biotech [MESH] Definitions

The protein components of milk obtained from the whey.

A major protein fraction of milk obtained from the WHEY.

The ability of a protein to retain its structural conformation or its activity when subjected to physical or chemical manipulations.

A major protein in the BLOOD. It is important in maintaining the colloidal osmotic pressure and transporting large organic molecules.

A cytoskeletal linker protein with a molecular weight of greater than 500 kDa. It binds INTERMEDIATE FILAMENTS; MICROTUBULES; and MICROFILAMENTS and plays a central role in the organization and stability of the CYTOSKELETON. Plectin is phosphorylated by CALMODULIN KINASE; PROTEIN KINASE A; and PROTEIN KINASE C.

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