Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates.
Chemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates.
Food Chem. 2020 Dec 15;333:127418. doi: 10.1016/j.foodchem.2020.127418. Epub 2020 Jul 4.
Fermented camel milk possesses a weak (liquid-like) gel structure. We aimed to 1) investigate the characteristics, bioactivities and rheological properties of the exopolysaccharide (EPS) produced by Lactococcus garvieae-C47 (exopolysaccharide-C47 product), a potential probiotic bacterium, on milk extracted from camels and 2) examine the rheological properties of the fermented camel milk produced by L. garvieae-C47. Exopolysaccharide-C47 product (molecular weight: 7.3 × 10 Da) was composed of the following monosaccharides: glucose (82.51%), arabinose (5.32%) and xylose (12.17%). The antioxidant, antitumor and α-amylase inhibitory activities of exopolysaccharide-C47 product reached up to 67.52, 59.35 and 91.0%, respectively. The apparent viscosity of exopolysaccharide-C47 product decreased with the increase in shear rate and declined by increasing the temperature up to 50 °C. The rheological properties of exopolysaccharide-C47 product are influenced by the salt type and pH value. The exopolysaccharide product produced by L. garvieae C47 possesses valuable health benefits and has the ability to improve the weak structure of fermented camel milk.
发酵驼乳具有较弱的（液体状）凝胶结构。我们旨在：1）研究潜在益生菌乳球菌 C47 产生的胞外多糖（EPS）在驼乳中的特性、生物活性和流变学性质；2）检测乳球菌 C47 发酵驼乳的流变学性质。胞外多糖-C47 产物（分子量：7.3×10 Da）由以下单糖组成：葡萄糖（82.51%）、阿拉伯糖（5.32%）和木糖（12.17%）。胞外多糖-C47 产物的抗氧化、抗肿瘤和α-淀粉酶抑制活性分别高达 67.52%、59.35%和 91.0%。胞外多糖-C47 产物的表观黏度随剪切率的增加而降低，并随温度升高至 50°C 而下降。胞外多糖-C47 产物的流变学性质受盐类型和 pH 值的影响。乳球菌 C47 产生的胞外多糖具有有价值的健康益处，并具有改善发酵驼乳弱结构的能力。
