Characterization of a yogurt-quality improving exopolysaccharide from Streptococcus thermophilus AR333
Characterization of a yogurt-quality improving exopolysaccharide from Streptococcus thermophilus AR333
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嗜热链球菌 AR333 改善酸奶品质的胞外多糖的表征
DOI：
10.1016/j.foodhyd.2017.12.017
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发表时间：
2017-12
影响因子：
10.7
通讯作者：
Ai Lianzhong
中科院分区：
文献类型：
--
作者：
Zhang Hui;Ren Wei;Guo Qingbin;Xiong Zhiqiang;Wang Guangqiang;Xia Yongjun;Lai Phoency;Yin Boxin;Ai Lianzhong
嗜热链球菌AR 333菌株在脱脂乳中生长时产生胞外多糖EPS 333。采用高效体积排阻色谱法（HPSEC）测定了EPS 333的分子量、回转半径（Rg）、流体动力学半径（Rh）和特性粘数（[η]）分别为313.7 kDa、33.96 nm、25.98 nm和1.874 dL/g。构象分析表明，EPS 333在水溶液中呈现紧密的半刚性或刚性链。单糖分析鉴定EPS 333由半乳糖、葡萄糖和半乳糖胺以3：2：1的摩尔比组成。EPS 333的骨架由β-（1→3）-Galp、β-（1→ 3，6）-Glcp、α-（1→3）-2-GalpNAc和α-（1→4）-Glcp组成。α-T-Galp将β-（1→ 3，6）-Glcp的分支链终止于O-6位。借助1D和2D NMR谱，确定了EPS 333的重复单元。进一步的研究表明，原位合成的EPS 333可以提高发酵乳的品质，使其接近商品乳。
An exopolysaccharide EPS333 was produced by a ropyStreptococcus thermophilusstrain AR333 when grown on reconstituted skim milk. The molecular weight, radius of gyration (Rg), hydrodynamic radius (Rh) and intrinsic viscosity ([η]) of EPS333 were determined as 313.7 kDa, 33.96 nm, 25.98 nm, and 1.874 dL/g, respectively by high performance size exclusion chromatography (HPSEC). The conformational analysis demonstrated that EPS333 presented as compact and semi-stiff or stiff chain in aqueous solution. Monosaccharide analysis identified that EPS333 was composed of galactose, glucose and galactosamine in a molar ratio of 3: 2: 1. The backbone of EPS333 consisted of β-(1→3)-Galp, β-(1→3,6)-Glcp, α-(1→3)-2-GalpNAc, and α-(1→4)-Glcp. The branch chain was terminated atO-6 position of β-(1→3,6)-Glcpby α-T-Galp. With the help of 1D & 2D NMR spectroscopy, the repeating unit of EPS333 was proposed. Further studies revealed that thein situproduced EPS333 could improve the quality of fermented milk to be close to the commercial product.
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影响因子：
10.7
作者：
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通讯作者：
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影响因子：
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影响因子：
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作者：
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通讯作者：
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DOI：
10.1016/j.ijfoodmicro.2007.08.014
发表时间：
2008-09-01
影响因子：
5.4
作者：
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通讯作者：
Delorme, Christine