Charge domain of modified pectins influence interaction with acidified caseins
- Authors
- Kim, Yookyung; Wicker, Louise
- Issue Date
- 5월-2011
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Modified pectin; Casein fractions; Particle size; zeta-Potential; Viscosity
- Citation
- FOOD HYDROCOLLOIDS, v.25, no.3, pp.419 - 425
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD HYDROCOLLOIDS
- Volume
- 25
- Number
- 3
- Start Page
- 419
- End Page
- 425
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/112561
- DOI
- 10.1016/j.foodhyd.2010.07.011
- ISSN
- 0268-005X
- Abstract
- The interaction of non-fat dry milk, caseinate and casein (CSN) fractions with charge modified pectins (B-Pec and U-Pec) and unmodified pectin (O-Pec) in acidified dispersion systems was investigated. U-Pec led to more precipitation of proteins than O-Pec or B-Pec. Casein dispersions with pectin had larger particle size, especially U-Pec and B-Pec, than dispersions without pectin. Dispersions with charge modified pectins showed more negative zeta-potential than dispersions with unmodified pectin or dispersions without pectin. U-Pec enhanced negative zeta-potential of beta-CSN more than B-Pec. There was no significant difference in flow behavior among non-fat milk samples regardless of pectins added. In contrast, non-Newtonian behavior, shear thinning behavior was observed in modified pectin added kappa-CSN. Analysis by light microscopy of non-fat milk and kappa-CSN showed that sizes and shapes were changed by addition of O-Pec and U-Pec. The results suggest a specific affinity between pectin and kappa-CSN, which is related to the charge distribution of pectin. (C) 2010 Elsevier Ltd. All rights reserved.
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