Advances in dairy Research
Open Access

Abstract

The Action of Food Grade Polysaccharides from Corchorus olitorius, Abelmoschus esculentus, and Pisum sativum Wastes with Milk Proteins for Potential Application in Dairy Products

Noha Goher, Ehab Kheadr, Amal Hassan, Mahmoud Elganam, Tareq Alnemr, Nassra Dabour*

It is the first time to prove the efficiency of lactic acid in polysaccharides extraction from wastes of Corchorus olitorius (molokhia), Abelmoschus esculentus (okra), and Pisum sativum (pea). The interaction between these new polysaccharides and milk proteins has been studied and compared with the behavior of pectin as control polysaccharides. Milk treated with the three types of food grad polysaccharides and pectin showed incensement of total proteins in Milk Supernatant Fraction (MSF) indicating its suitability to use in dairy products as stabilizer. Alkaline native Urea-PAGE presented that pectin, okra, and pea polysaccharides showed associative interaction with αS-casein while molokhia polysaccharide was more attractive to β-casein. Scanning Electron Microscopy (SEM) of coagulated skim milk samples showed an open matrix of casein treated with pectin and pea polysaccharides while a compact microstructure was associated with okra and molokhia polysaccharides samples. The interaction results indicated the potential use of pea polysaccharides in low-fat solid dairy products. While the okra and molokhia polysaccharides were more proportionally suitable to be used in beverages-based milk products. This finding could support the dairy industrial sector with new safe polysaccharide polymers, which could be used in different varieties of dairy products.

Published Date: 2025-01-27; Received Date: 2023-10-11