Zeta potential of pectin-stabilised casein aggregates in acidified milk drinks
Abstract
High-methoxy (HM) pectin is commonly used to improve the stability of acidified milk drinks (AMDs) and zeta potential measurements can aid in elucidating the mechanisms responsible for the improved stability. Pectin was added to an AMD model system in concentrations of 0.0%, 0.1%, 0.3% or 0.5% and the samples were subjected to heat treatment at 75 °C for 20 min; control samples were not heated. A change in zeta potential from positive to negative values with addition of pectin was observed. Increasing the pectin concentration resulted in a more negative zeta potential. Heat treatment caused a decrease in the numeric value of the zeta potential, which indicates a partial desorption of pectin from the protein aggregates.
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Nanosized particles should have high zeta potential so that the colloidal suspension can resist aggregation, to increase its degree of dispersion in the composite.
“According to Tholstrup Sejersen et al. (2007), nanosized particles should have high zeta potential, so that the colloidal suspension can resist aggregation, to increase its degree of dispersion in the composite.”
From Cellulose nanofibers produced from banana peel by chemical and enzymatic treatment (2014) · cites this paper as Tholstrup Sejersen et al. (2007)
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Cellulose nanofibers produced from banana peel by chemical and enzymatic treatment
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- Authors
- Tholstrup Sejersen, M., Salomonsen, T., Ipsen, R., Clark, R., Rolin, C., & Balling Engelsen, S.
- Corresponding author
- Ipsen, Richard
- Venue
- International Dairy Journal
- Publisher
- Elsevier BV
- Published
- 2007-04
- Volume
- 17
- Issue
- 4
- Pages
- 302-307
- ISSN
- 0958-6946 (ISSN-L)
- OpenAlex
- W2070289347
- Cited by
- 145
- References
- 28
- Citations by year
- 2026: 5 · 2025: 9 · 2024: 8 · 2023: 7 · 2022: 10 · 2021: 12 · 2020: 11 · 2019: 12 · 2018: 11 · 2017: 5 · 2016: 13 · 2015: 8 · 2014: 5 · 2013: 8 · 2012: 3
- FWCI
- 5.36
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Dairy Journal (publishedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- zeta potential, high methoxy pectin, heat treatment (food and biological processing), colloidal stability
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