Université de Sfax, ENIS, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Sfax, Tunisia.
Université de Sfax, ENIS, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Sfax, Tunisia.
Carbohydr Polym. 2021 Mar 15;256:117523. doi: 10.1016/j.carbpol.2020.117523. Epub 2020 Dec 16.
EPS-BMS, is to our knowledge, the first high molecular weight exopolysaccharide from potential probiotic Leuconostoc citreum-BMS strain that consists on a mixture of α-(1,6)-dextran branched at the third position and β-(2,6)-levan. This sample exhibited interesting rheological and emulsifying properties under different conditions. Steady shear experiments proved that EPS-BMS had a pseudoplastic behavior without thixotropic properties. Interestingly, pseudoplasticity was maintained even under stress conditions of temperature, pH and salts, which could provide some sensory properties for food products such as mouth feel. Dynamic oscillatory measurements reflected a liquid-like behavior of the sample regardless of the studied EPS concentration, pH, temperature and ionic force. Results related to the emulsifying as well as interfacial properties showed that EPS-BMS had great potential to be applied as emulsifier and/or emulsion stabilizer in both neutral and acidic conditions. Based on the properties reported in this work, EPS-BMS could be potentially applied in the food industry.
EPS-BMS 是我们所知的第一种源自潜在益生菌乳球菌-BMS 菌株的高分子量胞外多糖，由在第三位分支的α-(1,6)-葡聚糖和β-(2,6)-莱鲍迪苷组成。该样品在不同条件下表现出有趣的流变学和乳化性能。稳态剪切实验证明，EPS-BMS 具有假塑性而没有触变性。有趣的是，即使在温度、pH 值和盐等应力条件下，假塑性也得以维持，这可为食品产品提供一些感官特性，如口感。动态振荡测量反映了样品的液态行为，而与研究的 EPS 浓度、pH 值、温度和离子强度无关。与乳化和界面性能相关的结果表明，EPS-BMS 具有在中性和酸性条件下作为乳化剂和/或乳化稳定剂应用的巨大潜力。基于本工作中报道的性质，EPS-BMS 可能在食品工业中得到应用。
