One of the main parameters determining the physical stability of long-life acidified milk drinks are interactions between polysaccharides (Stabilizers'/ Hydrocolloids) and milk proteins, which is an area that has elicited considerable interest by manyscientist over the last decades. Non-specific protein-polysaccharide interactions can be subdivided into two main groups, namely complex formation and thermodynamic incompatibility. As the interactions normally occur in a continuous phase consisting ofwater, the interactions will mainly be influenced by pH, ionic strength of the solution, charge density and molar concentration of the protein/polysaccharide components.
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