Physicochemical characterisation of an ?-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applications
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Lactobacillus reuteri strain (E81) is an alpha glucan producer from traditional sourdough and the physicochemical characteristics of this glucan was determined in this study. The HPLC analysis confirmed the presence of glucose as the only sugar monomer in the repeating structure of this exopolysaccharide (EPS). The functional groups within the glucan structure was detected by FTIR analysis. The scanning electron microscopy (SEM) analysis demonstrated the web-like branched structure of the glucan. Morphological characterisation of the glucan E81 by atomic force microscopy (AFM) analysis showed clear roundness lumps and chains. Importantly, thermal characteristics of glucan E81 determined by thermogram analysis (TGA) and differential scanning calorimeter (DSC) analysis revealed that glucan E81 has a melting point of 290 °C making it promising to be used in thermal processed foods including sourdough bread. © 2018 Elsevier Ltd
Açıklama
Anahtar Kelimeler
Exopolysaccharides (EPS), Glucan, Lactobacillus reuteri, pHysicochemical characterisation, Atomic force microscopy, Differential scanning calorimetry, Metabolites, Scanning electron microscopy, Branched structures, Differential scanning calorimeter analysis, Exopolysaccharides, Glucan, Lactobacillus reuteri, pHysicochemical characterisation, Physicochemical characteristics, Thermal characteristics, Thermal processing (foods), Exopolysaccharides (EPS), Glucan, Lactobacillus reuteri, pHysicochemical characterisation, Atomic force microscopy, Differential scanning calorimetry, Metabolites, Scanning electron microscopy, Branched structures, Differential scanning calorimeter analysis, Exopolysaccharides, Glucan, Lactobacillus reuteri, pHysicochemical characterisation, Physicochemical characteristics, Thermal characteristics, Thermal processing (foods)
Kaynak
Process Biochemistry
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
79
