Effects of Molecular Weight and Degree of Esterification of Soluble Soybean Polysaccharide on the Stability of Casein under Acidic Conditions

The effects of molecular weight (MW) and degree of esterification (DE) of soluble soybean polysaccharide (SSPS) on the stability of casein under acidic conditions were investigated. The ability of SSPS to stabilize casein was characterized by the content of SSPS–casein complex, the LUMiSizer instabi...

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Detalles Bibliográficos
Autores principales: Tian, Hao, Zhao, Qizhu, He, Zhiyong, Wang, Zhaojun, Qin, Fang, Zeng, Maomao, Chen, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004862/
https://www.ncbi.nlm.nih.gov/pubmed/33807012
http://dx.doi.org/10.3390/foods10030686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8004862/
https://www.ncbi.nlm.nih.gov/pubmed/33807012
http://dx.doi.org/10.3390/foods10030686

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