Related Experiment Video
Updated: Feb 3, 2026

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid
Published on: February 27, 2019
Effect of poly-γ-glutamic acid on the stability of set yoghurts
HaiYan Yu1, Han Liu1, Li Wang1
1Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418 China.
Abstract:
The effects of poly-γ-glutamic acid (γ-PGA) on the stability of yogurt were studied in terms of texture, rheology, particle size, and microstructure. The effects of γ-PGA on the pH and water holding capacity (WHC) of yogurt during refrigeration were also studied. The tan δ value of the yogurt with 0.04% (w/w) γ-PGA was significantly lower than that of control. The addition of γ-PGA decreased the particle size. The yogurt with 0.02% (w/w) γ-PGA had denser network structure with less porosity, and cross-linking between complexes occurred with greater frequency. The pH of the yogurt supplemented with 0.02% and 0.04% γ-PGA was significantly higher. WHC increased with the amount of γ-PGA. The addition of γ-PGA to yogurt strengthened the antishear ability, inhibited the postacidification phenomenon, and improved stability during refrigeration.
More Related Videos
10:48Electrochemical Preparation of Poly3,4-Ethylenedioxythiophene Layers on Gold Microelectrodes for Uric Acid-Sensing Applications
Published on: July 28, 2021
09:02Using Polystyrene-block-polyacrylic acid-coated Metal Nanoparticles as Monomers for Their Homo- and Co-polymerization
Published on: July 9, 2015
Related Concept Videos
mRNA Stability and Gene Expression
Cis-acting Elements involved in mRNA stability
Amino acids
Nuclear Stability
To hold positively charged protons together...
RNA Stability
Antiepileptic Drugs: Glutamate Antagonists
Stability
The stability of an LTI system is determined by the roots of its characteristic equation, known as poles. A system is stable if it produces a bounded...