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

References

• Janhoj, T.; Frost, B. M.; Ipsen, R. Sensory and Rheological Characterization of Acidified Milk Drinks. Food Hydrocolloids 2008, 22, 798–806. DOI: 10.1016/j.foodhyd.2007.03.006.
   Web of Science ®Google Scholar
• Zhao, H.; Zhou, F.; Peng, W.; Zheng, J.; Dziugan, P.; Zhang, B. The Effects of Carrageenan on Stability of Arachin and the Interactions between Them. Food Hydrocolloids 2015, 43, 763–768. DOI: 10.1016/j.foodhyd.2014.08.006.
   Web of Science ®Google Scholar
• Daas, P. J. H.; Meyer-Hansen, K.; Schols, H. A.; De Ruiter, A.; Voragen, A. G. J. Investigation of the Non-Esterified Galacturonic Acid Distribution in Pectin with Endopolygalacturonase. Carbohydrate Research 1999, 318, 135–145. DOI: 10.1016/S0008-6215(99)00093-2.
   Web of Science ®Google Scholar
• Fang, Y.; Al-Assaf, S.; Phillips, G. O.; Nishinari, K.; Funami, T.; Williams, P. A. Binding Behavior of Calcium to Polyuronates: Comparison of Pectin with Alginate. Carbohydrate Polymers 2008, 72, 334–341. DOI: 10.1016/j.carbpol.2007.08.021.
   Web of Science ®Google Scholar
• Voragen, F.; Beldman, G.; Scholc, H. A. Chemistry and Enzymology of Pectins. In Advanced Dietary Fibre Technology; McCleary, B. V., Prosky, L., Eds.; Blackwell Science Ltd: Oxford, 2001. pp 379–398.
   Google Scholar
• Farah, N.; Masoodi, F. A.; Sajad, A. R.; Wani, S. M.; Adil, G. Emerging Concepts in the Nutraceutical and Functional Properties of Pectin - A Review. Carbohydrate Polymers 2017, 168, 227–239. DOI: 10.1016/j.carbpol.2017.03.058.
   PubMed Web of Science ®Google Scholar
• Dalgleish, D. G.;. Casein Micelles as Colloids: Surface Structures and Stabilities. Journal of Dairy Science 1998, 81, 3013–3018. DOI: 10.3168/jds.S0022-0302(98)75865-5.
   Web of Science ®Google Scholar
• De Kruif, C. G.;. Supra-Aggregates of Casein Micelles as a Prelude to Coagulation. Journal of Dairy Science 1998, 81, 3019–3028. DOI: 10.3168/jds.S0022-0302(98)75866-7.
   Web of Science ®Google Scholar
• Roach, A.; Harte, F. Disruption and Sedimentation of Casein Micelles and Casein Micelle Isolates under High-Pressure Homogenization. Innovative Food Science & Emerging Technologies 2008, 9, 1–8. DOI: 10.1016/j.ifset.2007.03.027.
   Web of Science ®Google Scholar
• Dalgleish, D. G.; Corredig, M. The Structure of the Casein Micelle of Milk and Its Changes during Processing. Annual Review of Food Science and Technology 2012, 3, 449–467. DOI: 10.1146/annurev-food-022811-101214.
   PubMed Web of Science ®Google Scholar
• Schmitt, C.; Turgeon, S. L. Protein/Polysaccharide Complexes and Coacervates in Food Systems. Advances in Colloid and Interface Science 2011, 167, 63–70. DOI: 10.1016/j.cis.2010.10.001.
   PubMed Web of Science ®Google Scholar
• Tromp, R. H.; De Kruif, C. G.; Van Eijk, M.; Rolin, C. On the Mechanism of Stabilisation of Acidified Milk Drinks by Pectin. Food Hydrocolloids 2004, 18, 565–572. DOI: 10.1016/j.foodhyd.2003.09.005.
   Web of Science ®Google Scholar
• Sejersen, T. M.; Salomonsen, T.; Ipsen, R.; Clark, R.; Rolin, C.; Engelsen, S. B. Zeta Potential of Pectin-Stabilised Casein Aggregates in Acidified Milk Drinks. International Dairy Journal 2007, 17, 302–307. DOI: 10.1016/j.idairyj.2006.03.003.
   Web of Science ®Google Scholar
• Jensen, S.; Rolin, C.; Ipsen, R. Stabilisation of Acidified Skimmed Milk with HM Pectin. Food Hydrocolloids 2010, 24, 291–299. DOI: 10.1016/j.foodhyd.2009.10.004.
   Web of Science ®Google Scholar
• Parke, A.; Boulenguer, P.; Kravtchenko, T. P. Effect of the Addition of High Methoxy Pectin on the Rheology and Colloidal Stability of Acid Milk Drinks. International Conference and Industrial Exhibition on Food Hydrocolloid. 1994, 307–312.
   Google Scholar
• Tuinier, R.; Rolin, C.; De Kruif, C. G. Electrosorption of Pectin onto Casein Micelles. Biomacromolecules 2002, 3, 632–638. DOI: 10.1021/bm025530x.
   PubMed Web of Science ®Google Scholar
• Pereyra, R.; Schmidt, K. A. Interaction and Stabilization of Acidified Casein Dispersions with Low and High Methoxyl Pectins. Journal of Agricultural and Food Chemistry 1997, 45, 3448–3451. DOI: 10.1021/jf970198f.
   Web of Science ®Google Scholar
• Syrbe, A.; Bauer, W. J.; Klostermeyer, H. Polymer Science Concepts in Dairy Systems - An Overview of Milk Protein and Food Hydrocolloid Interaction. International Dairy Journal 1998, 8, 179–193. DOI: 10.1016/S0958-6946(98)00041-7.
   Web of Science ®Google Scholar
• Maroziene, A.; De Kruif, C. G. Interaction of Pectin and Casein Micelles. Food Hydrocolloids 2000, 14, 391–394. DOI: 10.1016/S0268-005X(00)00019-9.
   Web of Science ®Google Scholar
• Phillips, G. O.; Williams, P. A.; Wedlock, D. J. Gums and Stabilizers for the Food Industry; IRL Press: Oxford, 2002; 157–175 pp.
   Google Scholar
• Ru, Q.; Wang, Y.; Lee, J.; Ding, Y.; Huang, Q. Turbidity and Rheological Properties of Bovine Serum Albumin/Pectin Coacervates: Effect of Salt Concentration and Initial Protein/Polysaccharide Ratio. Carbohydrate Polymers 2012, 88, 838–846. DOI: 10.1016/j.carbpol.2012.01.019.
   Web of Science ®Google Scholar
• Li, Y. H.; He, S. S.; Meng, Y. C.; Chen, J.; Wang, W. J. Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate. Journal of Food Process Engineering 2016, 39, 453–461. DOI: 10.1111/jfpe.2016.39.issue-5.
   Web of Science ®Google Scholar
• Laurent, M. A.; Boulenguer, P. Stabilization Mechanism of Acid Dairy Drinks (ADD) Induced by Pectin. Food Hydrocolloids 2003, 17, 445–454. DOI: 10.1016/S0268-005X(03)00028-6.
   Web of Science ®Google Scholar
• Kim, Y.; Wicker, L. Charge Domain of Modified Pectins Influence Interaction with Acidified Caseins. Food Hydrocolloids 2011, 25, 419–425. DOI: 10.1016/j.foodhyd.2010.07.011.
   Web of Science ®Google Scholar
• Sedlmeyer, F.; Brack, M.; Rademacher, B.; Kulozik, U. Effect of Protein Composition and Homogenisation on the Stability of Acidified Milk Drinks. International Dairy Journal 2004, 14, 331–336. DOI: 10.1016/j.idairyj.2003.09.009.
   Web of Science ®Google Scholar