Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India.
Department of Food Science and Technology, Pondicherry University, Pondicherry 605014, India.
Int J Biol Macromol. 2021 Jul 31;183:1585-1595. doi: 10.1016/j.ijbiomac.2021.05.140. Epub 2021 May 24.
Exopolysaccharides (EPS) are known to have technological and functional applications in food industry including dairy based products such as yoghurt. Yoghurt is a widely consumed dairy based product due to pleasant taste and texture, as well as a source of nutrients and bioactive compounds. At the same time, structural, rheological and sensorial properties are important in the production of good quality yoghurt. Various natural hydrocolloids including EPS with stabilizing and texture enhancing properties could be useful in enhancing these desirable properties. Apart from that, EPS may enhance various other functional properties of yoghurt such as antioxidant and prebiotic potential. Based on its prebiotic property, symbiotic products could be developed by combining EPS and probiotic bacterial strains. EPS has potential to provide physical and micro structural stability, thereby enhancing the protein distribution and viscoelastic properties. Main focus of the present review is to provide an insight on the action of EPS as a functional hydrocolloid on the technological, rheological and functional properties of yoghurt and related products.
多糖（EPS）在食品工业中具有技术和功能应用，包括酸奶等乳制品。酸奶因其口感和质地好、营养丰富、含有生物活性化合物而广受欢迎。同时，结构、流变学和感官特性对于生产高质量的酸奶很重要。各种天然水胶体，包括具有稳定和增强质地特性的 EPS，可用于增强这些理想特性。此外，EPS 还可以增强酸奶的其他各种功能特性，如抗氧化和益生元潜力。基于其益生元特性，可以通过将 EPS 和益生菌菌株结合来开发共生产品。EPS 具有提供物理和微观结构稳定性的潜力，从而增强蛋白质分布和粘弹性。本综述的主要重点是探讨 EPS 作为功能性水胶体对酸奶及相关产品的技术、流变学和功能特性的作用。
