The Stability of Casein System Added with High-ester Pectin in Acidic Condition

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (6): 97-100.

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The Stability of Casein System Added with High-ester Pectin in Acidic Condition

ZHANG Jing, JI Bao-Ping, LI Bo, LIU Zong-Lin, JIANG Ai-Min

1.College of Food Science and Nutrition Engineering,China Agricultural University;2.College of Food Science and Engineering,Northwest Sci-tech University of Agriculture and Forestry;3.Beijing Food Research Institute

Online:2004-06-15 Published:2011-10-24

Abstract

Abstract: The requirement of stable casein in acidic condition was analyzed in this article, and the stability of casein systemin the same condition was studied too. The results showed that casein system added with high-ester pectin in acidic conditioncould be stable and the stability was affected by the pH, degree of esterification(DE) and dosage of high-ester pectin, sugardosage and chelating agents in the system.

Key words: high-ester pectin, casein system, acidic condition, stability

ZHANG Jing, JI Bao-Ping, LI Bo, LIU Zong-Lin, JIANG Ai-Min. The Stability of Casein System Added with High-ester Pectin in Acidic Condition[J]. FOOD SCIENCE, 2004, 25(6): 97-100.

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The Stability of Casein System Added with High-ester Pectin in Acidic Condition

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