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

Abstract：

: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.

journal_name

Int J Biol Macromol

journal_title

International journal of biological macromolecules

authors

Abedfar A,Hosseininezhad M,Rafe A

doi

10.1016/j.ijbiomac.2020.03.149

subject

Has Abstract

pub_date

2020-07-01 00:00:00

pages

371-379

eissn

0141-8130

issn

1879-0003

pii

S0141-8130(20)31931-0

journal_volume

154

pub_type

杂志文章

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