Mechanism of Interactions between Whey Proteins and Extracellular Polysaccharides in the Acidification Process of Buffalo Milk Yogurt Gel

Abstract:

Whey proteins-extracellular polysaccharides (EPS) interactions system was builded,regarding whey proteins from buffalo milk and EPS as the research objects.Circular dichroism and fluorescence spectrum were used to investigate the interactions on the whey proteins-EPS system in the acidification process of buffalo milk yogurt. The main conclusions were as following:Electrostatic repulsion between whey proteins and EPS resulted in the β-sheet of secondary structure of whey proteins improving with 0.1% EPS added at pH7.0. Electrostatic attraction was present between whey proteins and EPS at pH6.0 and a great quantity of soluble complexes was formed at pH5.0.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1308-1311
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1308
• Online since: September 2013
• Authors: Hong Li, Yan Liu, Tong Xiang Yang, Quan Yang Li
• Keywords: Buffalo Milk, Extracellular Polysaccharides, Interaction, Whey Proteins

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