Effects of Carrageenan on stability of arachin

Peanut protein drinks is popular among consumers, for its variety of nutrients, especially protein, essential amina acids and unsaturated fatty acids.Peanut protein precipitation is a key issue on peanut protein drinks.As its main components, arachin palys an important role in peanut protein stability.Polysaccharides have an effect on the peanut protein stability, the studies on the stabilization mechanism of arachin induced by negative polysaccharide are still rare.According to the study on arachin and carrageenan complex system, viscosity, ζ-potential, centrifugal sedimentation rate were used to help investigate it. The study found that significant thickening effect of the carrageenan andarachin's system after adding carrageenan, the viscosity declined too.the system is stable in concentration of carrageenan from 0.03% to 0.04%.The system was the most stable when 0.04% carrageenan was added to 1% arachin solution at pH7, while excessive carrageenan was not conducive to stability.And the higher temperature was lead to instability of the system.Na+had a smaller effect on stability of system than Ca2 +.Addition of Ca2 +led to calcium bridge between arachin and carrageenan, resulting in reduced stability.It was important for guiding the establishment of the mature complex stabilizer formulation technology and ensuring the stability of the final product.