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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.
This article was published in the following journal.
Name: Journal of food science
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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.
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism ...