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As a polysaccharide, gellan gum does not interact directly with proteins. However, when gellan gum is added to milk or other protein-containing beverages, it may indirectly affect the behavior of proteins in the mixture.

One example of this is the formation of a gel-like network when gellan gum is added to milk. This gel-like structure is not a direct protein reaction, but rather an interaction between gellan gum and the calcium ions present in milk. The gellan gum binds with calcium ions to form a three-dimensional network that traps the milk proteins, resulting in a thicker, more viscous product.

Another way that gellan gum may affect protein behavior in milk is through its ability to modify the rheology and flow properties of the mixture. This can indirectly impact the way that proteins move and interact with each other in the beverage, which can affect the sensory properties of the final product.

Overall, the specific protein reactions that occur when gellan gum is added to milk beverages may depend on a variety of factors, including the concentration of gellan gum used, the pH of the product, and the specific proteins present in the milk.

Since gellan gum does not have any direct protein reactions, there is no need to prevent such reactions when using it in milk. However, if you are concerned about the impact of gellan gum on the properties of milk proteins, there are some factors to consider when formulating products:

  1. Concentration: The concentration of gellan gum used in milk should be optimized to achieve the desired functional properties, such as viscosity or stability, without negatively impacting the proteins in the milk. It is recommended to start with a lower concentration and gradually increase it until the desired properties are achieved.
  2. pH: The pH of the milk can affect the interaction between gellan gum and the milk proteins. In general, gellan gum is most effective at lower pH values (below pH 5.5). If the pH of the milk is higher than this, it may be necessary to adjust it to optimize the functional properties of the gellan gum.
  3. Processing conditions: The processing conditions used during the production of milk beverages can also affect the behavior of gellan gum and the proteins in milk. For example, excessive heat treatment or high shear mixing can cause denaturation or aggregation of milk proteins, which can affect the sensory properties of the product.

By carefully considering these factors, it is possible to use gellan gum in milk beverages while minimizing any negative impact on the proteins in the milk. It may also be helpful to conduct laboratory testing or sensory evaluation to assess the impact of gellan gum on the final product.


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