These polyphenolecasein stable complexes, due to the interaction
of proteinepolyphenol, may be the reason for the reduced
syneresis in LF-yogurts supplemented with POE. Stable complexes
with stronger internal bonds may lead to a reduction in the rearrangement
of proteins during storage, providing more stability to
casein networks, maintaining water in the network and reducing
syneresis. The formation of proteinepolyphenol complexes is
influenced by the nature of the protein, the nature of the polyphenol,
the temperature of the system and the presence of other
components that can affect the interaction.
These polyphenolecasein stable complexes, due to the interactionof proteinepolyphenol, may be the reason for the reducedsyneresis in LF-yogurts supplemented with POE. Stable complexeswith stronger internal bonds may lead to a reduction in the rearrangementof proteins during storage, providing more stability tocasein networks, maintaining water in the network and reducingsyneresis. The formation of proteinepolyphenol complexes isinfluenced by the nature of the protein, the nature of the polyphenol,the temperature of the system and the presence of othercomponents that can affect the interaction.
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