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

Abstract

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 Application: 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.

Structure, stability, rheology, and texture properties of ε-polylysine-whey protein complexes

“…When the R PL-WP values were 0, 1, and 0.01, the corresponding TSI values observed in 24 h were 17.8, 10.1, and 9.1, respectively. Zamani et al (2020) found the soybean soluble polysaccharide-whey protein complexes improve the colloidal stability of whey proteins for acidified beverages. Our results showed that the stabilities of ε-PL-whey protein soluble complexes were higher than that of whey protein, indicating that the soluble complexes were stable.…”

Complexation behavior of Auricularia auricula polysaccharide and whey protein isolate: Characterization and potential beverage application

“…To broaden the pH range of WPI beverages, different polysaccharides are used as ingredients to increase the stability of WPI at pH values near the pI (Schmitt & Turgeon, 2011). Several studies have reported that soluble complexes can be formed between WPI and polysaccharides such as carrageenan, chitosan, and pectin, among others (Wagoner et al., 2016; Wijaya et al., 2019; Zamani et al., 2020). However, much of the current work has been conducted on beverages with 0.5% (or less) protein (w/w) (Wagoner et al., 2016).…”

“…Several studies have reported that soluble complexes can be formed between WPI and polysaccharides such as carrageenan, chitosan, and pectin, among others (Wagoner et al, 2016;Wijaya et al, 2019;Zamani et al, 2020). However, much of the current work has been conducted on beverages with 0.5% (or less) protein (w/w) (Wagoner et al, 2016).…”

Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions

“…For a long time, pectin, propylene glycol alginate, and carboxyl methyl cellulose (CMC) have been used to stabilize proteins in acidified milk drinks [13][14][15]. The isoelectric point of polysaccharide stabilizers (such as pectin) is relatively lower, generally at 3.6 [16]. When the pH is below the isoelectric point of casein and above the isoelectric point of polysaccharide, these negatively charged stabilizers are adsorbed on the specific parts of the casein with dominant positive charges to form complexes, which are essential to stabilize the acidified casein [17,18].…”

“…Recently, soluble soybean polysaccharide (SSPS), a new polysaccharide extracted from soybean dregs, has attracted attention due to its ability to stabilize milk proteins under acidic conditions [3,16,21,22]. The structure of SSPS is similar to that of pectin.…”