Protein-rich beverages have gained significant attention in recent years. It is a challenge to produce whey protein beverages with high stability, good transparency, and a smooth mouthfeel. The polysaccharide (PS)-protein complex might help the food industry overcome these obstacles. In this study, soybean soluble polysaccharide (SSPS) and high methoxylated pectin (HMP, a traditional PS) are used, at different ratios to the protein, to improve the colloidal stability of the acidified whey protein solution. Both heated and unheated complexes were studied. SSPS-whey protein complexes have shown exceptional stabilities in all ratios while HMP-whey protein complexes revealed coacervation after 72 hr of storage. The prepared complexes exhibited comparable sizes and ζ-potentials. The SSPS-whey protein complexes were less turbid than HMP-whey protein complexes at similar PS to protein ratios. Results also show that greater repulsive interactions occurred in SSPS-whey protein complexes when compared to HMP-whey protein complexes, as examined by free thiol content and intrinsic fluorescence intensity measurements. PRACTICAL APPLICATION: It is a challenge to produce whey protein isolate (WPI) beverages with high stability, good transparency, and smooth mouthfeel. The polysaccharide (PS)-protein complex might help the food industry overcome these obstacles. We have demonstrated that soybean soluble polysaccharide (SSPS), at [SSPS]:[acWPI] ratios of 1:2 to 1:30, can significantly improve the colloidal stability of the acidified whey protein beverages. This SSPS-whey protein system could be used as a stable beverage base for a variety of beverages.

中文翻译：

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由大豆可溶性多糖稳定的酸化乳清蛋白饮料具有出色的胶体稳定性


近年来，富含蛋白质的饮料引起了人们的广泛关注。生产稳定性高、透明度好、口感顺滑的乳清蛋白饮料是一个挑战。多糖（PS）-蛋白质复合物可能有助于食品工业克服这些障碍。在本研究中，大豆可溶性多糖（SSPS）和高甲氧基化果胶（HMP，一种传统的PS）以与蛋白质不同的比例使用，以提高酸化乳清蛋白溶液的胶体稳定性。研究了加热和未加热的络合物。 SSPS-乳清蛋白复合物在所有比例下均表现出出色的稳定性，而 HMP-乳清蛋白复合物在储存 72 小时后显示出凝聚。制备的复合物表现出相当的尺寸和 ζ 电位。在相似的 PS 与蛋白质比率下，SSPS-乳清蛋白复合物比 HMP-乳清蛋白复合物浑浊度更低。结果还表明，通过游离硫醇含量和内在荧光强度测量结果表明，与 HMP-乳清蛋白复合物相比，SSPS-乳清蛋白复合物中发生了更大的排斥相互作用。实际应用：生产稳定性高、透明度好、口感顺滑的乳清分离蛋白（WPI）饮料是一个挑战。多糖（PS）-蛋白质复合物可能有助于食品工业克服这些障碍。我们已经证明，大豆可溶性多糖 (SSPS) 在 [SSPS]:[acWPI] 比例为 1:2 至 1:30 时，可以显着提高酸化乳清蛋白饮料的胶体稳定性。这种 SSPS-乳清蛋白系统可用作多种饮料的稳定饮料基料。