Changes in the molecular structure and stability of β-lactoglobulin induced by heating with sugar beet pectin in the dry-state

Effect of the oat β-glucan on the development of functional quinoa (Chenopodium quinoa wild) milk

This study aimed to produce novel plant-based milk from quinoa with the addition of oat β-glucan (OGB). The stability of quinoa milk was characterized by zeta potential, particle size, separation index (SI), rheological property, backscattered light intensity (ΔBS), and microstructure. Results showed that OGB addition efficiently prevented the phase separation of quinoa milk, and the highest SI and zeta potential values were obtained at the optimal pH 6.0. Quinoa milk presented a higher apparent viscosity and a narrower particle distribution with the increased OGB concentration, however, it did not affect the zeta potential. Moreover, OGB improved the storage stability with an increased SI and a ΔBS. Microstructure analysis suggested that OGB could prevent phase separation by constructing a network structure, and an increased amount of OGB led to forming a gel-like structure. An excessive viscosity would decrease the sensory acceptance, therefore the final OGB concentration of 16% was selected.