The interaction between casein and hydroxypropyl distarch phosphate (HPDSP) in yoghurt system

Cui, Bo; Tan, Congping; Lu, Yanmin; Liu, Xiaoming; Liu, Guihua

doi:10.1016/j.foodhyd.2013.10.032

Cited by 20 publications

(11 citation statements)

References 20 publications

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“…Although the adsorption of c-PGA on casein micelles increased the particle size of casein/c-PGA complexes, this positive influence on particle size was masked by the effect of the strong electrostatic force. In a colloidal system, when the particle size is reduced, Brownian motion becomes more intense, which helps to maintain the stability of the colloidal system (Cui et al 2014). It can be seen from the data that when the c-PGA concentration was 0.02%, the particle size of the yogurt samples was the smallest, indicating that the electrostatic attraction between the casein micelles and c-PGA was very strong at this time.…”

Section: Apparent Particle Sizementioning

confidence: 94%

“…Overall, the addition of c-PGA resulted in smaller particles. When modified starch was added to the set yogurt system, the particle size also decreased (Cui et al 2014), possibly as a result of the intensive electrostatic force between the positively charged casein micelles and the negatively charged c-PGA. Under this intensive electrostatic force, the particle size of casein/c-PGA complexes dramatically decreased.…”

Section: Apparent Particle Sizementioning

confidence: 99%

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Effect of poly-γ-glutamic acid on the stability of set yoghurts

Han

Wang

et al. 2018

J Food Sci Technol

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The effects of poly-c-glutamic acid (c-PGA) on the stability of yogurt were studied in terms of texture, rheology, particle size, and microstructure. The effects of c-PGA on the pH and water holding capacity (WHC) of yogurt during refrigeration were also studied. The tan d value of the yogurt with 0.04% (w/w) c-PGA was significantly lower than that of control. The addition of c-PGA decreased the particle size. The yogurt with 0.02% (w/w) c-PGA had denser network structure with less porosity, and cross-linking between complexes occurred with greater frequency. The pH of the yogurt supplemented with 0.02% and 0.04% c-PGA was significantly higher. WHC increased with the amount of c-PGA. The addition of c-PGA to yogurt strengthened the antishear ability, inhibited the postacidification phenomenon, and improved stability during refrigeration.

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Section: Apparent Particle Sizementioning

confidence: 94%

Section: Apparent Particle Sizementioning

confidence: 99%

Effect of poly-γ-glutamic acid on the stability of set yoghurts

Han

Wang

et al. 2018

J Food Sci Technol

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“…artificial saliva with and without the presence of α-amylase showed a ζ-potential value of -10 mV, which can be attributed to the negatively charged sialic acid and sulphated residues in the mucin in neutral pH [30]. Interestingly, MS also showed a negative charge owing to the presence of hydroxypropyl groups adding hydrogen bonds to the amylopectin molecules of the waxy maize starch [49]. The MS showed a decline in its net negative charge in presence of artificial saliva buffer, which might be attributed to the ion-induced charge screening effects [30,50,51].…”

Section: ζ-Potentialmentioning

confidence: 99%

Gellan gum: A new member in the dysphagia thickener family

et al. 2019

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Please cite this article as: O. Torres, A. Yamada, N.M. Rigby, et al., Gellan gum: A new member in the dysphagia thickener family, Biotribology, https://doi. AbstractIn this study, gellan gum (GG) (0.075-0.3 wt%) is proposed as a new dysphagia thickener and compared against commercial starch-based thickeners (modified starch with or without gums, 5 wt%) and xanthan gum (XG, 0.5-1.0 wt%) using apparent viscosity, oral tribology using polydimethylsiloxane (PDMS) ball-on-disc set up and ζ-potential measurements. The measurements were conducted in presence of artificial saliva containing mucin with or without α-amylase at 37 ○ C. Viscosity results suggested that the commercial starch-based thickeners behaved like water in orally relevant shear, largely associated with the hydrolysis of modified starch by α-amylase, while, XG and GG showed no responsiveness to α-amylase.In the case of oral tribology, artificial saliva containing mucin adsorbed to the PDMS surfaces reducing friction as compared to water. The increase in boundary friction coefficients in commercial starch-based thickeners was likely associated with α-amylaseinduced hydrolysis, increasing the PDMS-PDMS asperity contacts. Interestingly, the tribological behaviour of XG and GG was dictated mainly by viscous lubrication. However, in simulated oral conditions, the increase in friction coefficients in presence of XG and GG was influenced by depletion of artificial saliva from the PDMS surfaces due to electrostatic interaction between the gums and mucin. A combination of rheological and tribological techniques in orally relevant conditions appears as a reliable approach to understand the potential of GG (0.3 wt%) to act as a dysphagia thickener that offers similar mechanical properties as XG (1.0 wt%) at a lower concentration. Extensional viscosity measurement of GG is needed to understand its applications in dysphagia management.

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“…However, not only do milk proteins maintain the stability of such emulsion, stabilisers such as locust bean gum, xanthan gum or starch increase the viscosity of the continuous phase and retard the movement of dispersed oil particles (Ye 2008;Goff and Guo 2019). To reduce the cost of emulsion production and to replace those food stabilisers with starch, acetylated (AC) and octenyl succinic acid (OSA) starches are two modified tapioca starches (MTS) possessing methyl and acetyl groups, which could interact with milk proteins via the electrostatic and steric interaction (Cui et al 2014;Imbachi-Narvaez et al 2019), potentially holding the stability of emulsions longer. Khantarat and Thaiudom (2011) used OSA as a fat replacer at high concentration up to 50% (w/w) in mayonnaise and found that the OSA did not affect fat particle size but prolonged the stability of the mayonnaise throughout the storage time.…”

Section: Introductionmentioning

confidence: 99%

“…To reduce the cost of emulsion production and to replace those food stabilisers with starch, acetylated (AC) and octenyl succinic acid (OSA) starches are two modified tapioca starches (MTS) possessing methyl and acetyl groups, which could interact with milk proteins via the electrostatic and steric interaction (Cui et al . 2014; Imbachi‐Narvaez et al . 2019), potentially holding the stability of emulsions longer.…”

Section: Introductionmentioning

confidence: 99%

Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein

Thaiwong

Thaiudom

2021

Int J of Dairy Tech

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The interaction effect of acetylated or octenyl succinic acid (OSA) starch and milk protein (skim milk powder: SMP; sodium caseinate: NaC; or whey protein concentrate: WPC) on the stability of oil-in-water emulsion with variable fat content was determined. The types of milk protein, starch and fat content in emulsions influenced the creaming index of emulsion. Creaming was found in emulsions containing SMP > WPC > NaC, respectively. The interaction of NaC-OSA provided the highest emulsion stability. The type of modified starch with whey protein did not affect the creaming, but the fat content did. The results will benefit colloidal and emulsion industrial manufacturers.

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The interaction between casein and hydroxypropyl distarch phosphate (HPDSP) in yoghurt system

Cited by 20 publications

References 20 publications

Effect of poly-γ-glutamic acid on the stability of set yoghurts

Effect of poly-γ-glutamic acid on the stability of set yoghurts

Gellan gum: A new member in the dysphagia thickener family

Stability of oil‐in‐water emulsion influenced by the interaction of modified tapioca starch and milk protein

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