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Kumari M, Kumari R, Nataraj BH, Shelke PA, Ali SA, Nagpal R, Behare PV. Physicochemical and rheological characterizations of a novel exopolysaccharide EPSKar1 and its iron complex EPSKar1-Fe: Towards potential iron-fortification applications. Curr Res Food Sci 2023; 6:100478. [PMID: 36935848 PMCID: PMC10017363 DOI: 10.1016/j.crfs.2023.100478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/13/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023] Open
Abstract
Iron is a micronutrient essential for human health and physiology. Iron-deficiency anemia, the most common form of anemia, may occur from an iron homeostasis imbalance. Iron fortification is a promising and most sustainable and affordable solution to tackle the global prevalence of this anemia. Herein, we investigate physicochemical, rheological and stability characteristics of a novel exopolysaccharide 'EPSKar1' (derived from Lacticaseibacillus rhamnosus strain Kar1) and its iron complex 'EPSKar1-Fe (II)'. Our findings demonstrate that EPSKar1 is a high molecular-weight (7.8 × 105 Da) branched-chain heteropolysaccharide composed of galactose, N-acetylglucosamine, and mannose in a molar ratio of 8:4:1, respectively, and exhibits strong emulsifying and water-holding capacities. We find that EPSKar1 forms strong complexes with Fe, wherein the interactions between EPSKar1-Fe (II) complexes are mediated by sulfate, carboxyl, and hydroxyl groups. The rheological analyses reveal that the EPSKar1 and EPSKar1-Fe (II) complexes exhibited shear thickening and thinning properties in skim milk and water, respectively; however, the suspension of EPSKar1 in skim milk is viscoelastic with predominantly elastic response (G'>G" and tan δ < 1). In comparison, EPSKar1-Fe (II) complex exhibits remarkable stability under various processing conditions, highlighting its usefulness for the development of fortified dairy products. Together, these findings underpin considerable prospects of EPSKar1-Fe (II) complex as a novel iron-fortifier possessing multifarious rheological benefits for food applications.
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Affiliation(s)
- Manorama Kumari
- Technofunctional Starter Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India
| | - Rolly Kumari
- Technofunctional Starter Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India
| | - Basavaprabhu Haranahalli Nataraj
- Technofunctional Starter Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India
| | - Prashant Ashok Shelke
- Dairy Technology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India
| | - Syed Azmal Ali
- Proteomics of Stem Cells and Cancer, German Cancer Research Center (DKFZ), Heidelberg, 69121, Germany
- Corresponding author.
| | - Ravinder Nagpal
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL, 32306, USA
- Corresponding author.
| | - Pradip V. Behare
- Technofunctional Starter Lab, National Collection of Dairy Cultures (NCDC), Dairy Microbiology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India
- Corresponding author.
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Yang X, Feng J, Zhu Q, Hong R, Li L. A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels. Polymers (Basel) 2021; 14:polym14010090. [PMID: 35012112 PMCID: PMC8747248 DOI: 10.3390/polym14010090] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/20/2022] Open
Abstract
Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from L. casei fermentation gel (L. casei-G, 677.01 ± 19.82 mg/kg). Gel with the highest hardness (319.74 ± 9.98 g) and water holding capacity (WHC, 87.74 ± 2.00%) was also formed with L. casei. The conversion of β-sheet to α-helix, the increased hydrophobic interaction and ionic bond helped to form an ordered gel network. The yield was positively correlated with hardness, WHC, A22, viscoelasticity, and viscosity, but negatively correlated with A23 (p < 0.05). The macromolecular properties of EPS (especially the yield) and its incompatibility with proteins could be explained as the main reason for improving gel properties. In conclusion, the EPS producing LAB, especially L. casei used in our study, is the best ordinary coagulate replacement in soybean-based products.
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Affiliation(s)
| | | | | | - Rui Hong
- Correspondence: (R.H.); (L.L.); Tel.: +86(0)-451-55190477 (R.H.); Fax: +86(0)-451-55190577 (R.H.)
| | - Liang Li
- Correspondence: (R.H.); (L.L.); Tel.: +86(0)-451-55190477 (R.H.); Fax: +86(0)-451-55190577 (R.H.)
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Niu WA, Rivera SL, Siegrist MS, Santore MM. Depletion forces drive reversible capture of live bacteria on non-adhesive surfaces. SOFT MATTER 2021; 17:8185-8194. [PMID: 34525168 DOI: 10.1039/d1sm00631b] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Because bacterial adhesion to surfaces is associated with infections and biofilm growth, it has been a longstanding goal to develop coatings that minimize biomolecular adsorption and eliminate bacteria adhesion. We demonstrate that, even on carefully-engineered non-bioadhesive coatings such as polyethylene glycol (PEG) layers that prevent biomolecule adsorption and cell adhesion, depletion interactions from non-adsorbing polymer in solution (such as 10 K PEG or 100 K PEO) can cause adhesion and retention of Escherichia coli cells, defeating the antifouling functionality of the coating. The cells are immobilized and remain viable on the timescale of the study, at least up to 45 minutes. When the polymer solution is replaced by buffer, cells rapidly escape from the surface, consistent with expectations for the reversibility of depletion attractions. The dissolved polymer additionally causes cells to aggregate in solution and aggregates rapidly dissociate to singlets upon tenfold dilution in buffer, also consistent with depletion. Hydrodynamic forces can substantially reduce the adhesion of aggregates on surfaces in conditions where single cells adhere via depletion. The findings reported here suggest that because bacteria thrive in polymer-rich environments both in vivo and in situ, depletion interactions may make it impossible to avoid bacterial retention on surfaces.
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Affiliation(s)
- Wuqi Amy Niu
- Department of Polymer Science and Engineering, University of Massachusetts, Governors Drive, Amherst, MA 01003, USA.
| | - Sylvia L Rivera
- Department of Microbiology, University of Massachusetts, Amherst, MA 01003, USA
| | - M Sloan Siegrist
- Department of Microbiology, University of Massachusetts, Amherst, MA 01003, USA
- Molecular and Cellular Biology Graduate Program, University of Massachusetts, Amherst, MA 01003, USA
| | - Maria M Santore
- Department of Polymer Science and Engineering, University of Massachusetts, Governors Drive, Amherst, MA 01003, USA.
- Molecular and Cellular Biology Graduate Program, University of Massachusetts, Amherst, MA 01003, USA
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Nachtigall C, Surber G, Bulla J, Rohm H, Jaros D. Pilot scale isolation of exopolysaccharides from Streptococcus thermophilus DGCC7710: Impact of methodical details on macromolecular properties and technofunctionality. Eng Life Sci 2021; 21:220-232. [PMID: 33716620 PMCID: PMC7923592 DOI: 10.1002/elsc.202000073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 12/02/2022] Open
Abstract
Exopolysaccharides (EPS) from Streptococcus thermophilus provide similar technofunctionality such as water binding, viscosity enhancing and emulsifying effects as commercial thickeners at a significant lower concentration. Despite their high technofunctional potential, hetero polysaccharides from lactic acid bacteria are still not commercially used in unfermented foods, as the small amount of synthesised EPS calls for a high isolation effort. This study aims to analyse the macromolecular properties of EPS and cell containing isolates from S. thermophilus DGCC7710 obtained by different isolation protocols, and to link these data to the technofunctionality in model food systems. The EPS content of the isolates was affected by the microfiltration/ultrafiltration membranes used for cell removal/dialysis, respectively, and was 89% at maximum. There was no link between purity of the isolates, molecular mass (3 × 106 Da) and intrinsic viscosity (0.53 - 0.59 mL/mg) of the EPS. After adding EPS containing isolates to milk, gel stiffness after acidification increased by 25% at maximum, depending on the type and concentration of the specific isolate. Partly purified, cell containing isolates were effective at low absolute EPS concentration (approx. 0.1 g/kg) and therefore represent, together with their simple isolation protocol, an interesting approach to introduce microbial EPS into non-fermented products.
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Affiliation(s)
| | - Georg Surber
- Chair of Food EngineeringTechnische Universität DresdenDresdenGermany
| | - Jannis Bulla
- Chair of Food EngineeringTechnische Universität DresdenDresdenGermany
| | - Harald Rohm
- Chair of Food EngineeringTechnische Universität DresdenDresdenGermany
| | - Doris Jaros
- Chair of Food EngineeringTechnische Universität DresdenDresdenGermany
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5
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Lactobacillus exopolysaccharides: New perspectives on engineering strategies, physiochemical functions, and immunomodulatory effects on host health. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.003] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Masiá C, Jensen PE, Buldo P. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020; 9:E1182. [PMID: 32859044 PMCID: PMC7555707 DOI: 10.3390/foods9091182] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/10/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022] Open
Abstract
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Patrizia Buldo
- Food Cultures and Enzymes, Plant Based Application Projects & Competences, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
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Andrade DEV, Coussot P. Brittle solid collapse to simple liquid for a waxy suspension. SOFT MATTER 2019; 15:8766-8777. [PMID: 31591624 DOI: 10.1039/c9sm01517e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
We show that thanks to the existence of a continuous (percolating) network of weak interparticle bonds in a liquid, wax suspensions behave as "soft breakable (brittle) solids". It appears that, under the action of either a large stress over a short time or oscillating low stress (fatigue test), the initially solid network of these materials is broken and dispersed in the liquid, which makes them turn abruptly ("collapse") and irreversibly into a low viscous fluid. This collapse is more dramatic as the concentration increases. These phenomena are related to the evolution of the microstructure directly observed after different flow histories. The interpretation of these results provides new perspectives for understanding the physical origin of the brittleness or plasticity of solid or pasty materials, and suggests such materials might be used as model systems to simulate and explain natural catastrophic events such as landslides and avalanches.
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Affiliation(s)
- Diogo E V Andrade
- Université Paris-Est, Laboratoire Navier (UMR 8205), CNRS, Ecole des Ponts ParisTech, IFSTTAR, 77455 Marne-la-Vallée, France.
| | - Philippe Coussot
- Université Paris-Est, Laboratoire Navier (UMR 8205), CNRS, Ecole des Ponts ParisTech, IFSTTAR, 77455 Marne-la-Vallée, France.
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Xu Y, Cui Y, Yue F, Liu L, Shan Y, Liu B, Zhou Y, Lü X. Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.032] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Weiss J, Salminen H, Moll P, Schmitt C. Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures. Adv Colloid Interface Sci 2019; 271:101987. [PMID: 31325651 DOI: 10.1016/j.cis.2019.07.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/07/2019] [Accepted: 07/07/2019] [Indexed: 12/12/2022]
Abstract
Mixed protein-polysaccharide structures have found widespread applications in various fields, such as in foods, pharmaceuticals or personal care products. A better understanding and a more precise control over the molecular interactions between the two types of macromolecules leading to an engineering of nanoscale and colloidal building blocks have fueled the design of novel structures with improved functional properties. However, these building blocks often do not constitute the final matrix. Rather, further process operations are used to transform the initially formed structural entities into bulk matrices. Systematic knowledge on the relation between molecular structure design and subsequent mesoscopic scale transitions induced by processing is scarce. This article aims at establishing a connection between these two approaches. Therefore, it reviews not only studies on the underlying molecular interaction phenomena leading to either a segregative or associative phase behavior and nanoscale or colloidal structures, but also looks at the less systematically studied approach of using macroscopic processing operations such as shearing, heating, crosslinking, and concentrating/drying to transform the initially generated structures into bulk matrices. Thereby, a more comprehensive look is taken at the relationship between different influencing factors, namely solvent conditions (i.e. pH, ionic strength), biopolymer characteristics (i.e. type, charge density, mixing ratio, biopolymer concentration), and processing parameters (i.e. temperature, mechanical stresses, pressure) to generate bulk protein-polysaccharide matrices with different morphological features. The need for a combinatorial approach is then demonstrated by reviewing in detail current mixed protein-polysaccharide applications that increasingly make use of this. In the process, open scientific questions that will need to be addressed in the future are highlighted.
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Affiliation(s)
- Jochen Weiss
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Hanna Salminen
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Pascal Moll
- University of Hohenheim, Institute of Food Science and Biotechnology, Department of Food Physics and Meat Science (150g), Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Christophe Schmitt
- Nestec Research, Nestlé Institute of Material Sciences, Department of Chemistry, Vers-chez-les-Blanc, CH-1000, Lausanne 26, Switzerland.
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Priyashantha H, Quintáns AP, Baixauli R, Vidanarachchi JK. Type of starter culture influences on structural and sensorial properties of low protein fermented gels. J Texture Stud 2019; 50:482-492. [DOI: 10.1111/jtxs.12449] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 05/17/2019] [Accepted: 05/21/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Hasitha Priyashantha
- Department of Animal Science, Faculty of AgricultureUniversity of Peradeniya Peradeniya Sri Lanka
- Aula de Productos LácteosUniversity of Santiago de Compostela Santiago Spain
| | | | - Raquel Baixauli
- Aula de Productos LácteosUniversity of Santiago de Compostela Santiago Spain
| | - Janak K. Vidanarachchi
- Department of Animal Science, Faculty of AgricultureUniversity of Peradeniya Peradeniya Sri Lanka
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Yonaha V, Martinez MJ, Allievi MC, Leskow FC, Pérez OE. Impact of Fat Replacement by Core-shell Microparticles on Set Type Yoghurts: Study of Their Physicochemical, Textural and Microstructural Properties. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180503154304] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Background: Core-shell micro and nanoparticles can be used to encapsulate bioactive or
functional components and to replace fat content also, since they are able to mimic the organoleptic
characteristics of the fat globules.
</P><P>
Objective: The aim of this study was to investigate the effect of replacing milk fat matter by core-shell
microparticles in set type yoghurt.
</P><P>
Method: Microparticles were produced by electrostatic deposition of carboxymethylcellulose (CMC)
on thermally induced aggregates of β-lactoglobulin (β-lg)n. Laboratory made yoghurts were prepared
with: full fat milk (F), low fat milk (L) and low fat milk with CS microparticles (CS). Yoghurts properties
(e.g. physicochemical, rheological, textural) were characterized during storage at 4 °C. Trials
were also conducted in commercial yoghurts taken as references.
</P><P>
Results: Water holding capacity (WHC) and elastic modulus (G´) of CS yoghurts resulted similar to
commercial yoghurts. Color properties (L*, a*. b*) were slightly altered and showed no significant
variation upon time. CS yoghurts behaved as a weak gel as indicated by the higher n values obtained
from mechanical spectra and by the lower firmness obtained from texture measurements. Important
differences were observed in microstructure. CS yoghurts showed homogeneous aspect with large aggregates
and empty spaces. Bacterial growth in CS yoghurts resulted similar to low fat yoghurts.
</P><P>
Conclusion: Replacement of milk fat by core-shell microparticles would be feasible giving a final
product without major differences, at least instrumentally measurable, to commercial yogurt.
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Affiliation(s)
- Verónica Yonaha
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
| | - María J. Martinez
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigacion Científica y Tecnicas de la Republica Argentina, ITAPROQ-CONICET, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
| | - Mariana C. Allievi
- Departamento de Quimica Biologica, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigacion Científica y Tecnicas de la Republica Argentina IQUIBICEN-CONICET, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
| | - Federico Coluccio Leskow
- Departamento de Quimica Biologica, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigacion Científica y Tecnicas de la Republica Argentina IQUIBICEN-CONICET, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
| | - Oscar E. Pérez
- Departamento de Quimica Biologica, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigacion Científica y Tecnicas de la Republica Argentina IQUIBICEN-CONICET, Universidad de Buenos Aires, Intendente Guiraldes, s/n, Ciudad Universitaria, Buenos Aires, CP 1428, Argentina
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Zhang S, Zhang Y, Li M, Luo X, Xiao M, Sun Q, Xie F, Zhang L. The effect of
Lactobacillus delbrueckii
subsp
bulgaricus
proteinase on properties of milk gel acidified with glucono‐δ‐lactone. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14113] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shuang Zhang
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Yan Zhang
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Meng Li
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Xue Luo
- College of Food Science Shenyang Agricultural University Shenyang 110161 China
| | - Ming Xiao
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Qi Sun
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Fengying Xie
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
| | - Lanwei Zhang
- Key Laboratory of Dairy Science Ministry of Education College of Food Science Northeast Agricultural University 600 Changjiang Road Harbin 150030 China
- School of Food Science and Engineering Ocean University of China Qingdao 266100 China
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Zeidan AA, Poulsen VK, Janzen T, Buldo P, Derkx PMF, Øregaard G, Neves AR. Polysaccharide production by lactic acid bacteria: from genes to industrial applications. FEMS Microbiol Rev 2017; 41:S168-S200. [DOI: 10.1093/femsre/fux017] [Citation(s) in RCA: 146] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Accepted: 03/29/2017] [Indexed: 01/14/2023] Open
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Rheology and microstructure of kefiran and whey protein mixed gels. Journal of Food Science and Technology 2017; 54:1168-1174. [PMID: 28416866 DOI: 10.1007/s13197-017-2553-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2017] [Accepted: 02/17/2017] [Indexed: 10/20/2022]
Abstract
The effect of kefiran on cold-set gelation of whey protein isolate (WPI) at 25 °C was studied using rheological measurements and environmental scanning electron microscopy (ESEM). The gelation of samples was induced by the addition of glucono-δ-lactone to the dispersions. WPI concentration was maintained at 8% (w/v) and the concentration of kefiran varied from 0 to 0.08% (w/v). According to rheological measurements, the addition of kefiran into WPI dispersions resulted in a significant increase in the gel strength, the yield stress, and the shear stress values at the flowing point. The gelling point and gelation pH of samples decreased significantly with an increase in kefiran concentration. ESEM micrographs showed that the presence of kefiran played an important role in the microstructure formation of gels. The microstructure of kefiran-WPI mixed gels was more compact and dense, compared to the WPI gel. Depletion interactions between kefiran and whey protein aggregates can be regarded as the chief factor which was responsible for these effects. The present work demonstrated that rheological and microstructural properties of acid-induced whey protein gels were improved by the addition of kefiran.
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Le XT, Rioux LE, Turgeon SL. Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels. Adv Colloid Interface Sci 2017; 239:127-135. [PMID: 27318757 DOI: 10.1016/j.cis.2016.04.006] [Citation(s) in RCA: 158] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 04/26/2016] [Accepted: 04/27/2016] [Indexed: 11/28/2022]
Abstract
Protein and polysaccharide mixed systems have been actively studied for at least 50years as they can be assembled into functional particles or gels. This article reviews the properties of electrostatic gels, a recently discovered particular case of associative protein-polysaccharide mixtures formed through associative electrostatic interaction under appropriate solution conditions (coupled gel). This review highlights the factors influencing gel formation such as protein-polysaccharide ratio, biopolymer structural characteristics, final pH, ionic strength and total solid concentration. For the first time, the functional properties of protein-polysaccharide coupled gels are presented and discussed in relationship to individual protein and polysaccharide hydrogels. One of their outstanding characteristics is their gel water retention. Up to 600g of water per g of biopolymer may be retained in the electrostatic gel network compared to a protein gel (3-9g of water per g of protein). Potential applications of the gels are proposed to enable the food and non-food industries to develop new functional products with desirable attributes or new interesting materials to incorporate bioactive molecules.
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Affiliation(s)
- Xuan T Le
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada
| | - Laurie-Eve Rioux
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada
| | - Sylvie L Turgeon
- STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Faculty of Agriculture and Food Science, Université Laval, 2425 rue de l'agriculture, G1V 0A6, Québec, Canada.
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18
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Impact of starch and exopolysaccharide-producing lactic acid bacteria on the properties of set and stirred yoghurts. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.12.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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19
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Mende S, Rohm H, Jaros D. Influence of exopolysaccharides on the structure, texture, stability and sensory properties of yoghurt and related products. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.002] [Citation(s) in RCA: 118] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Pang Z, Deeth H, Bansal N. Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.02.009] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Pachekrepapol U, Horne D, Lucey J. Effect of dextran and dextran sulfate on the structural and rheological properties of model acid milk gels. J Dairy Sci 2015; 98:2843-52. [DOI: 10.3168/jds.2014-8660] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Accepted: 01/23/2015] [Indexed: 11/19/2022]
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22
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van de Velde F, de Hoog EH, Oosterveld A, Tromp RH. Protein-Polysaccharide Interactions to Alter Texture. Annu Rev Food Sci Technol 2015; 6:371-88. [DOI: 10.1146/annurev-food-022814-015558] [Citation(s) in RCA: 64] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Els H.A. de Hoog
- NIZO food research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands;
| | | | - R. Hans Tromp
- NIZO food research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands;
- Van't Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands
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23
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Microstructure and stability of skim milk acid gels containing an anionic bacterial exopolysaccharide and commercial polysaccharides. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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24
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Concentration dependent effects of dextran on the physical properties of acid milk gels. Carbohydr Polym 2013; 98:1389-96. [DOI: 10.1016/j.carbpol.2013.07.072] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2013] [Revised: 07/21/2013] [Accepted: 07/31/2013] [Indexed: 11/19/2022]
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25
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Addition of purified exopolysaccharide isolates from S. thermophilus to milk and their impact on the rheology of acid gels. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Nejatian M, Hatami M, Mohammadifar MA. Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation. Int J Biol Macromol 2013; 53:168-76. [DOI: 10.1016/j.ijbiomac.2012.11.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2012] [Revised: 10/21/2012] [Accepted: 11/01/2012] [Indexed: 11/17/2022]
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27
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Mende S, Mentner C, Thomas S, Rohm H, Jaros D. Exopolysaccharide production by three different strains of Streptococcus thermophilus and its effect on physical properties of acidified milk. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100114] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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28
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Li XY, Li D, Wang LJ, Wu M, Adhikari B. The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum–casein gels. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2012.01.083] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Costa NE, Wang L, Auty ME, Hannon JA, McSweeney PLH, Beresford TP. Rheological, microscopic and primary chemical characterisation of the exopolysaccharide produced by Lactococcus lactis subsp. cremoris DPC6532. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-012-0059-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Effect of Exopolysaccharide Producing Lactic Acid Bacterial on the Gelation and Texture Properties of Yogurt. ACTA ACUST UNITED AC 2012. [DOI: 10.4028/www.scientific.net/amr.430-432.890] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Lactic acid bacterial play a important role in yogurt texture and gel quality. The performance of lactic acid bacteria starter directly affected the quality of yogurt. Exopolysaccharide (EPS)-producing LAB may improve the texture of fermented milks, depending on the strain. EPS production was found to have a major effect on the texture properties and gelation properties, but varying textures with EPS production, structure and interaction with milk proteins. Yoghurts fermented with EPS-producing cultures showed different mouth thickness and ropiness rheological parameters and varying syneresis and gel firmness. The mechanism that how the metabolic properties of EPS producing lactic acid bacteria affect the texture and gel quality of yogurt is reviewed in the article.
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31
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Schmitt C, Turgeon SL. Protein/polysaccharide complexes and coacervates in food systems. Adv Colloid Interface Sci 2011; 167:63-70. [PMID: 21056401 DOI: 10.1016/j.cis.2010.10.001] [Citation(s) in RCA: 542] [Impact Index Per Article: 41.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2010] [Accepted: 10/08/2010] [Indexed: 11/29/2022]
Abstract
Since the pioneering work of Bungenberg de Jong and co-workers on gelatin-acacia gum complex coacervation in the 1920-40s, protein/polysaccharide complexes and coacervates have received increasing research interest in order to broaden the possible food applications. This review focuses on the main research streams followed in this field during the last 12 years regarding: i) the parameters influencing the formation of complexes and coacervates in protein-polysaccharide systems; ii) the characterization of the kinetics of phase separation and multi-scale structure of the complexes and coacervates; and iii) the investigation of the functional properties of complexes and coacervates in food applications. This latter section encompasses various technological aspects, namely: the viscosifying and gelling ability, the foaming and emulsifying ability and finally, the stabilization and release of bioactives or sensitive compounds.
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Affiliation(s)
- Christophe Schmitt
- Department of Food Science and Technology, Nestlé Research Center, Lausanne, Switzerland.
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32
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Kristo E, Miao Z, Corredig M. The role of exopolysaccharide produced by Lactococcus lactis subsp. cremoris in structure formation and recovery of acid milk gels. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.02.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Sol gel transitions during acid gelation of milk containing modified waxy maize starch. Differences between chemical and bacterial acidification measured using rheological and spectroscopic techniques. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.04.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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Ramchandran L, Shah NP. Characterization of functional, biochemical and textural properties of synbiotic low-fat yogurts during refrigerated storage. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.012] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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35
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Ramchandran L, Shah NP. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage. J Dairy Sci 2009; 92:895-906. [PMID: 19233782 DOI: 10.3168/jds.2008-1796] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-I converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4 degrees C for 28 d. The use of an EPS-producing strain of S. thermophilus did not have influence on pH, lactic acid content, or the angiotensin-I converting enzyme-inhibition activity of low-fat yogurt. However, EPS showed a protective effect on the survival of Lactobacillus delbrueckii ssp. bulgaricus. Presence of EPS reduced the firmness, spontaneous whey separation, yield stress, and hysteresis loop area but not the consistency and flow behavior index of low-fat yogurt.
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Affiliation(s)
- L Ramchandran
- Faculty of Health Engineering and Science, Victoria University, Werribee Campus, Melbourne, Victoria 8001, Australia
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36
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Effect of protein–polysaccharide mixtures on the continuous manufacturing of foamed food products. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.12.010] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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