Figure 2.

Changes of water-holding capacity, ζ-potential, particle size and infrared spectra of EPS−YW11/CAS complex during the GDL−simulated fermentation process. (A): change of water−holding capacity; (B): change of ζ−potential; (C): change of particle size; (D): change of infrared spectra of EPS−YW11/CAS complex with increasing EPS concentrations up to 1% (w/v). The results are represented as mean ± SD (n = 3). Values with different stars were significantly different from the control group (* p < 0.05, ** p < 0.01, *** p < 0.001). EPS−YW11: exopolysaccharide produced by L. plantarum YW11; CAS: casein; GDL: D−(+)−gluconic acid δ-lactone.