At present, studies about Kefiran mainly focus on its extraction of from kefir grains. However, there are few reports on Kefiran in kefir fermented milk. Studying the interaction between Kefiran and milk protein could provide theoretical basis for the research, development, and application of Kefiran in food industry in the future. In this study, the particle size, electric potential absolute value, microstructure, fluorescence spectrum, and rheological properties of kefir fermented milk and fermented milk adding external Kefiran were analyzed by scanning electron microscope, laser particle size analyzer, fluorescence spectrometer and rheometer. The interaction between Kefiran and milk protein in different systems were studied to reveal the effect of Kefiran on the formation of fermented milk gel. The results showed that adding Kefiran increased the particle size and decreased the absolute value of Zeta-potential in fermented milk, while the fluorescence intensity decreased to the minimum level. The fermented milk formed partial network structure on the surface, it showed flake structure under microscope. The rheological behavior was characterized by an increase in apparent viscosity, a significant increase in viscoelasticity, a small dependence on frequency, and high stability.
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