Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics
Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics
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DOI：
10.1016/j.ijbiomac.2020.03.149
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发表时间：
2020-07-01
影响因子：
8.2
通讯作者：
Rafe, Ali
中科院分区：
文献类型：
--
作者：
Abedfar, Abbas;Hosseininezhad, Marzieh;Rafe, Ali
研究了添加不同水平植物乳杆菌胞外多糖（EPS）的麦麸酸面团（WBS）的流变学、热学和微观结构特性。所有酸面团样品均表现出假塑性行为，在1.5%EPS时达到最高表观粘度。添加1%和2.5% EPS的面团稠度系数显著低于不添加EPS的面团。增加EPS在WBS中产生的存储，损失和复杂的模量的酸面团，除了与1.5%的EPS。这可归因于微生物EPS结构及其与水结合的能力。由此可见，由于EPS的高吸湿性，含有EPS的WBS具有较低的水和其他面团成分的访问。热分析和微观结构的结果表明，EPS强烈改性淀粉糊化通过禁止水进入无定形部分的颗粒和稳定的结晶区的淀粉引起的终凝温度的增加。(C)2020 Elsevier B.V.保留所有权利。
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.