Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics

被引：29

作者：

Abedfar, Abbas ^{[1
]}

Hosseininezhad, Marzieh ^{[1
]}

Rafe, Ali ^{[2
]}

机构：

[1] Res Inst Food Sci & Technol RIFST, Dept Food Biotechnol, POB 91775-1163, Mashhad, Razavi Khorasan, Iran

[2] Res Inst Food Sci & Technol RIFST, Dept Food Proc, POB 91735-147, Mashhad, Razavi Khorasan, Iran

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2020年 / 154卷

关键词：

Exopolysaccharides; Wheat bran sourdough; Rheology; Microstructure; Thermal properties; PREGELATINISED CASSAVA STARCH; WAXY MAIZE STARCH; LACTOBACILLUS-PLANTARUM; SHELF-LIFE; BREAD; DOUGH; FERMENTATION; BEHAVIOR; QUALITY; POLYSACCHARIDES;

D O I：

10.1016/j.ijbiomac.2020.03.149

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Rheological, thermal and microstructural properties of wheat bran sourdough (WBS) containing different levels of microbial exopolysaccharide (EPS) extracted from Lactobacillus plantarum were investigated. All sourdough samples showed pseudoplastic behavior and the highest apparent viscosity was achieved at 1.5% EPS. The values of consistency coefficient of 1 and 2.5% EPS were significantly lower than for the dough without EPS. Increasing EPS in WBS produced a decrease in the storage, loss, and complex moduli of the sourdough, except that made with 1.5% EPS. This can be attributed to the microbial EPS structure and its ability to bind with water. It can be concluded, due to high hygroscopicity of EPS, WBS containing EPS had a lower access to water and other dough constituents. Thermal and microstructural results showed that EPS strongly modified starch gelatinization by prohibiting water access to amorphous parts of the granules and stabilized crystalline regions of starch causing an increase of end set temperature. (C) 2020 Elsevier B.V. All rights reserved.

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收藏

页码：371 / 379

页数：9

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