Abstract：
:Fermented camel milk possesses a weak (liquid-like) gel structure. We aimed to 1) investigate the characteristics, bioactivities and rheological properties of the exopolysaccharide (EPS) produced by Lactococcus garvieae-C47 (exopolysaccharide-C47 product), a potential probiotic bacterium, on milk extracted from camels and 2) examine the rheological properties of the fermented camel milk produced by L. garvieae-C47. Exopolysaccharide-C47 product (molecular weight: 7.3 × 106 Da) was composed of the following monosaccharides: glucose (82.51%), arabinose (5.32%) and xylose (12.17%). The antioxidant, antitumor and α-amylase inhibitory activities of exopolysaccharide-C47 product reached up to 67.52, 59.35 and 91.0%, respectively. The apparent viscosity of exopolysaccharide-C47 product decreased with the increase in shear rate and declined by increasing the temperature up to 50 °C. The rheological properties of exopolysaccharide-C47 product are influenced by the salt type and pH value. The exopolysaccharide product produced by L. garvieae C47 possesses valuable health benefits and has the ability to improve the weak structure of fermented camel milk.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ayyash M,Abu-Jdayil B,Itsaranuwat P,Almazrouei N,Galiwango E,Esposito G,Hunashal Y,Hamed F,Najjar Zdoi
10.1016/j.foodchem.2020.127418subject
Has Abstractpub_date
2020-12-15 00:00:00pages
127418eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31280-2journal_volume
333pub_type
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