Effect of Soluble Soybean Polysaccharide on Dispersion Stability of Acidified Milk Protein

Asai, Iwao; Watari, Yumiko; Iida, Hiroki; Masutake, Kenji; Ochi, Takashi; Ohashi, Shiro; Furuta, Hitoshi; Maeda, Hirokazu

doi:10.1007/978-1-4615-2486-1_20

Cited by 6 publications

(4 citation statements)

References 1 publication

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“…Soybean soluble polysaccharide (SSPS) extracted from soybean cotyledons is often used to stabilize acidic beverages (Asai et al, 1994). SSPS is an acidic polysaccharide containing 18% galacturonic acid (Nakamura, Furuta, Maeda, Nagamatsu, & Yoshimoto, 2001;Nakamura, Furuta, Maeda, Takao, & Nagamatsu, 2002).…”

Section: Introductionmentioning

confidence: 99%

The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages

Nakamura

Yoshida

Maeda

et al. 2006

International Dairy Journal

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Section: Introductionmentioning

confidence: 99%

The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages

Nakamura

Yoshida

Maeda

et al. 2006

International Dairy Journal

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“…A weak gel or network structure composed of non-adsorbed pectin in the serum and pectin-coated casein micelles promotes the acidified milk drinks' long-term stability [3]. SSPS, extracted from soybean cotyledons, has recently been used as a stabilizer in acidified milk drinks [2]. SSPS, like pectin, is composed of D-galactose, L-arabinose, D-galacturonic acid and L-rhamnose.…”

Section: Introductionmentioning

confidence: 99%

The stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose

Du¹,

Li²,

Zhang³

et al. 2007

Lait

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In the present work carboxymethylcellulose (CMC) was used as a stabilizer to avoid the flocculation of milk proteins in acidified milk drinks. The particle diameter and ζ-potential evolution during acidification of casein micelles in CMC were studied. The experimental results indicate that the adsorption of CMC takes place at and below pH 5.2 and that electrosorption may be the driving force for the adsorption of CMC onto the casein micelles. The stability of acidified milk drinks induced by CMC could be explained presumably by steric stabilization caused by the anchor of CMC onto the casein micelles' surface rather than electrostatic repulsion. Above pH 5.2 phase separation of the casein/CMC mixture corresponding to thermodynamic incompatibility was found at high CMC concentration, while below pH 5.2 the adsorption of CMC led to either stabilization or bridging among casein micelles depending on the CMC concentration. In addition, the non-adsorbed CMC (serum CMC) increased the viscosity of the serum and thus contributed to preventing casein micelles from precipitating. acidified milk drink / carboxymethylcellulose (CMC) / casein micelle / electrosorption / stability

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“…Among the commercial SSPS food applications, the ability to keep cooked rice non-sticky has recently been reported. 3,4) We believe that this phenomenon resulted from the interaction between SSPS and starch during the cooking process. We study the in‰uence of SSPS on the gelatinization of rice starch and consider the relationship between the aforementioned phenomenon and the gelatinization behavior.…”

mentioning

confidence: 98%

Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons

Furuta

Nakamura

Ashida

et al. 2003

Bioscience, Biotechnology, and Biochemistry

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It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.

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Effect of Soluble Soybean Polysaccharide on Dispersion Stability of Acidified Milk Protein

Cited by 6 publications

References 1 publication

The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages

The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages

The stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose

Properties of Rice Cooked with Commercial Water-soluble Soybean Polysaccharides Extracted under Weakly Acidic Conditions from Soybean Cotyledons

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