To control rheological properties and accomplish perfect sensory properties and mouthfeel, polysaccharides are added to milk-based beverages. However, in contrast to expectations, it is often found that adding low concentrations of xanthan gum or guar gum to milk provokes phase separations of unclear physical origin. From this observation, questions arise regarding the interaction of added polysaccharides and the proteins present in milk – caseins and whey proteins. The focus of this study is to investigate such systems and to understand the basic interactions of caseins and whey proteins with different hydrocolloids. The hydrocolloids used in this study are xanthan gum, guar gum, gellan gum as well as iota-carrageenan, which were dissolved in pasteurized, non-homogenized, skimmed milk. The methods used for the examinations are light microscopy, measurement of zeta potential, atomic force microscopy and measurement of particle sizes. It was found for the case of xanthan gum diss...

中文翻译：

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不同水胶体与乳蛋白的相互作用

为了控制流变特性并实现完美的感官特性和口感，将多糖添加到牛奶饮料中。但是，与预期相反，通常发现在牛奶中添加低浓度的黄原胶或瓜尔豆胶会引起物理来源不清楚的相分离。从这一观察中，有关添加的多糖与牛奶中存在的蛋白质（酪蛋白和乳清蛋白）之间的相互作用产生了疑问。这项研究的重点是研究此类系统，并了解酪蛋白和乳清蛋白与不同水胶体的基本相互作用。本研究中使用的水解胶体是黄原胶，瓜尔胶，吉兰糖胶和iota-角叉菜胶，它们溶解在巴氏灭菌的，非均质的脱脂牛奶中。检查所用的方法是光学显微镜，zeta电位测量，原子力显微镜检查和粒度测量。发现了黄原胶的情况下...