Preparation and stabilizing behavior of octenyl succinic esters of soybean soluble polysaccharide in acidified milk beverages
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- 作者：Qian-Ru Liu ; Jun-Ru Qi ; jrqi@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Shou-Wei Yin ; Jin-Mei Wang ; Jian Guo ; Ji-Lu Feng ; Meng Cheng ; Jing Cao ; Xiao-Quan Yang
- 关键词：Soybean soluble polysaccharide (SSPS) ; Octenyl succinic anhydride (OSA) ; Model acidified milk ; Protein stability ; Electrostatic repulsion
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：421-428
- 全文大小：4653 K
文摘
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Octenyl succinic esters of soybean soluble polysaccharide was firstly prepared.
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This polysaccharide had greater ability to stabilize milk proteins at acidic pH.
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This polysaccharide was highly purified with only one major fraction.
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This polysaccharide chains had larger electrostatic repulsion.