Effect of pH Value and Mass Ratio on Interaction Between Casein and Two Natural Polysaccharides
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Abstract:
In order to explore the influence of pH value and mass ratio on the interaction between polysaccharide and CN, two kinds of natural polysaccharides were selected and mixed with casein (CN) at different mass ratios, respectively. The physicochemical indexes, microstructure and infrared spectra of polysaccharide and CN composite systems at different pH values were determined. The results show that: The absolute value of complex potential of sodium alginate (SA) and CN with different mass ratios is greater than 30 mV. When pH is 4.0, the maximum absolute value of potential is 57 mV when the mass ratio of CN and SA is 1:3, and the absolute value decreases with the increase of pH. The absolute value of complex potential of GG and CN was lower than 30 mV, and the absolute value increased with the increase of pH, and there was no significant difference between different mass ratios. The surface hydrophobicity index S0 of the CN-SA composite system was lower than 35, and that of the CN-GG composite system was lower than 50. According to the infrared spectra, the interaction between SA and CN is mainly electrostatic, while GG plays a role in stabilizing CN by embedding in the network structure of CN, and mainly interacts with CN through hydrogen bonding. The interaction between the two natural polysaccharides and CN is affected by pH value and mass ratio. The pH range away from the isoelectric point of CN and the addition of 3 times the mass of SA or equal amount of GG can make the CN system more uniform and stable in acidic conditions. It can provide theoretical support for improving the texture stability of food and beverage system containing CN.
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Natural Science Foundation of Hunan Province (2021JJ30660); Guangdong Key Laboratory of Natural Products Green Processing and Product Safety Open Fund Project (201610)