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Physicochemical characterisation of an ?-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applications

dc.contributor.authorİspirli H.
dc.contributor.authorSagdic O.
dc.contributor.authorYılmaz M.T.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:42:58Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:42:58Z
dc.date.issued2019
dc.identifier.issn1359-5113
dc.identifier.urihttps://dx.doi.org/10.1016/j.procbio.2018.12.015
dc.identifier.urihttps://hdl.handle.net/20.500.12403/304
dc.description.abstractLactobacillus 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 Ltden_US
dc.language.isoengen_US
dc.publisherElsevier Ltd
dc.relation.isversionof10.1016/j.procbio.2018.12.015
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExopolysaccharides (EPS)
dc.subjectGlucan
dc.subjectLactobacillus reuteri
dc.subjectpHysicochemical characterisation
dc.subjectAtomic force microscopy
dc.subjectDifferential scanning calorimetry
dc.subjectMetabolites
dc.subjectScanning electron microscopy
dc.subjectBranched structures
dc.subjectDifferential scanning calorimeter analysis
dc.subjectExopolysaccharides
dc.subjectGlucan
dc.subjectLactobacillus reuteri
dc.subjectpHysicochemical characterisation
dc.subjectPhysicochemical characteristics
dc.subjectThermal characteristics
dc.subjectThermal processing (foods)
dc.subjectExopolysaccharides (EPS)
dc.subjectGlucan
dc.subjectLactobacillus reuteri
dc.subjectpHysicochemical characterisation
dc.subjectAtomic force microscopy
dc.subjectDifferential scanning calorimetry
dc.subjectMetabolites
dc.subjectScanning electron microscopy
dc.subjectBranched structures
dc.subjectDifferential scanning calorimeter analysis
dc.subjectExopolysaccharides
dc.subjectGlucan
dc.subjectLactobacillus reuteri
dc.subjectpHysicochemical characterisation
dc.subjectPhysicochemical characteristics
dc.subjectThermal characteristics
dc.subjectThermal processing (foods)
dc.titlePhysicochemical characterisation of an ?-glucan from Lactobacillus reuteri E81 as a potential exopolysaccharide suitable for food applicationsen_US
dc.typearticleen_US
dc.relation.journalProcess Biochemistryen_US
dc.contributor.departmentBayburt Universityen_US
dc.contributor.authorID56781556400
dc.contributor.authorID6701802186
dc.contributor.authorID8396971300
dc.contributor.authorID36815706500
dc.identifier.volume79
dc.identifier.startpage91
dc.identifier.endpage96
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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