Effect of the modified high methoxyl pectin on the stability of the fermented milk beverage

Figures & data

Figure 1. (a) Correlation curve for the viscosity of the serum with different concentration of MHMP in FMB. (b) The adsorption of MHMP in the FMB. MHMP: Modified high methoxyl pectin; FMB: fermented milk beverage.

Table 1. The adsorption of MHMP in the fermented milk beverage.

Concentration of MHMP (%)	MHMP adsorption in the FMB (g/100 g)
0.1	0.09 ± 0.03^c
0.2	0.17 ± 0.03^b
0.3	0.21 ± 0.03^b
0.4	0.27 ± 0.02^a
0.5	0.27 ± 0.02^a
0.6	0.31 ± 0.03^a

The results with the same superscript letters in each column were not significantly different (P > 0.05).

Figure 2. Effects of MHMP on the Brookfield viscosity in the FMB.

Figure 3. Changes of storage moduli (G′) and loss moduli (G″) in the FMB with 0.4% MHMP.

Figure 4. Effects of MHMP on the particle size in the FMB.

Figure 5. Effects of MHMP on the ζ-potential in the FMB.

Figure 6. SEM micrographs of the FMB with MHMP. (A) without MHMP (B) 0.2% MHMP (C) 0.4% MHMP (D) 0.6% MHMP at scale 1000× (a) without MHMP (b) 0.2% MHMP (c) 0.4% MHMP (d) 0.6% MHMP at scale 10000×.

Figure 7. SEM micrographs of the FMB at (a) pH 4.2, (b) pH 3.8, (c) pH 3.4 (scale 10,000×).

Figure 8. Effects of MHMP on the phase behavior in the FMB. (a) Different concentration of MHMP in the FMB (at pH 4.0). (b) 0.2% MHMP in the FMB (at pH 4.2, 4.0, 3.8, respectively). (c) 0.6% MHMP in the FMB (at pH 4.2, 4.0, 3.8, respectively).