Abstract
The protein reactivity of various polysaccharides was studied by a simple light scattering technique. The formation of gel-like structures could be readily demonstrated. In agreement with the results of previous investigators we have observed that the milk reactivity of polysaccharides is closely related to their solubility in cold milk ultrafiltrate. κ-Casein and calcium are specifically involved in the interaction. The gel was set at 32.8 C±0.7. The setting and melting curves of the gels show considerable hysteresis.The method presented in this paper is simple and has the advantage of leaving the highly thixotropic structures unchanged during the measurement. It can be used for the screening of polysaccharides which differ in milk reactivity.Prospects for a quantitative characterization of the gel structure are discussed.
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