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Dairy SciencePeer-reviewed study External research · Lab conditions · Not verified by Condeboo
Chain Length Matters: How HM and LM Pectin Interact with Casein
Source: Food Biophysics · 2026
Atomic-force microscopy observations compared high- and low-methoxyl pectin chains and their effect on casein aggregation during acidification.
Key findings
- AFM imaging showed HM pectin chains averaging ~169 nm and LM pectin chains ~105 nm in length (study conditions).
- During acidification to pH 4.5, LM pectin had a more pronounced effect on local casein aggregation.
- The work adds molecular-level evidence to the protective-colloid mechanism relied on in acidified dairy drinks.
What this means for your formulation
When stabilising acidified milk drinks, esterification degree and chain length both steer the protein–pectin interaction. Tell us your protein level, pH and heat treatment and we will shortlist candidates.
This page summarises external scientific publications for professional education. Values are laboratory results under study-specific conditions — they are not Condeboo product specifications, dosage recommendations or health claims. For commercial grades and dosages, request a TDS and application support.
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