The effect of degree of esterification of pectin on the grainy properties of post-heated fermented milk

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-24 DOI:10.1016/j.foodhyd.2025.111484

Fei Gao , XueYing Mao , Pengjie Wang , Ran Wang , Hongliang Li , Hairan Ma , Chong Chen , Sijia Song , Dongdong Li

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引用次数: 0

Abstract

Pectin-protein interactions in mitigating textural and sensory defects (e.g., graininess) in ambient yogurt remain underexplored. This study aims to control the formation of macroaggregates and reduce graininess in post-heated (85 °C/25 s) fermented milk (pH ∼ 4.50) by studying the interaction between pectins with different degrees of esterification (DE7-DE72) and milk proteins. The results indicated that extreme DEs (DE7 and DE72) reduced α-helix structures, increased irregular structures (p ≤ 0.05), and intensified hydrophobic aggregation and disulfide cross-linking due to imbalances in steric hindrance, electrostatic repulsion, and binding during pectin-protein interactions. Intermediate DEs (DE26-DE63) were considered potentially optimal, and pectins with these DE levels contributed to distinct structural properties of fermented milk samples. Low-ester pectins (LEP, DE26 and DE38) enhanced viscosity and rheological properties due to increased disulfide cross-linking, water absorption, and gelling ability, yet showed larger aggregates (D_[4,3], ∼54–∼65 μm) and higher friction coefficients. High-ester pectins (HEP, DE50 and DE63) reduced rheological properties due to decreased disulfide cross-linking and protein denaturation, yet exhibited smaller aggregates (D_[4,3], ∼42–∼44 μm) and improved lubrication. Gel electrophoresis linked reduced aggregate size to diminished cross-linking of β-lactoglobulin, α-lactalbumin, and κ-casein. Microscopy confirmed that pectin-aggregate interactions inhibited macroaggregate formation. Sensory evaluation demonstrated pectin with DE50 significantly reduced graininess, residual coating, and stickiness while improving graininess acceptability and smoothness (p ≤ 0.05). These findings can provide scientific insights and potential solutions for controlling graininess defects in ambient yogurt products.

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果胶酯化程度对热后发酵乳颗粒特性的影响

果胶-蛋白相互作用在减轻环境酸奶的质地和感官缺陷（如颗粒性）方面仍未得到充分研究。本研究旨在通过研究不同酯化程度的果胶（DE7-DE72）与乳蛋白之间的相互作用，控制发酵乳（pH ~ 4.50）加热后（85°C/25 s）大聚集体的形成并降低颗粒度。结果表明，极端de （DE7和DE72）降低了α-螺旋结构，增加了不规则结构（p≤0.05），由于果胶-蛋白相互作用中空间位阻、静电斥力和结合的不平衡，增强了疏水聚集和二硫交联。中间DE （DE26-DE63）被认为可能是最佳的，具有这些DE水平的果胶有助于发酵乳样品的不同结构特性。低酯果胶（LEP， DE26和DE38）由于增加了二硫交联，吸水和胶凝能力而增强了粘度和流变特性，但表现出更大的聚集体（D[4,3], ~ 54 - ~ 65 μm）和更高的摩擦系数。高酯果胶（HEP， DE50和DE63）由于减少了二硫交联和蛋白质变性而降低了流变性能，但表现出更小的聚集体（D[4,3], ~ 42 - ~ 44 μm）并改善了润滑。凝胶电泳显示，β-乳球蛋白、α-乳清蛋白和κ-酪蛋白的交联减少导致了聚集体大小的减小。显微镜检查证实果胶-聚集体相互作用抑制了大聚集体的形成。感官评价表明，添加DE50的果胶显著降低了果胶的颗粒度、残留涂层和粘性，提高了果胶的颗粒度可接受度和平滑度（p≤0.05）。这些发现可以为控制环境酸奶产品的颗粒性缺陷提供科学的见解和潜在的解决方案。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.