Journal
INTERNATIONAL DAIRY JOURNAL
Volume 37, Issue 1, Pages 5-15Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2014.01.014
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The structure and stability of acid milk gels containing an anionic exopolysaccharide (EPS) produced by Lactobacillus rhamnosus RW-9595M in combination with different commercial polysaccharides were studied. Gel internal structure was visualised using confocal scanning laser microscopy; protein, EPS and polysaccharides were labelled using different fluorophores to resolve their specific location. EPS at 0.01% resulted in lower syneresis (2.5%) than control (3.7%); micrographs showed EPS co-localised with protein and reinforcing network connectivity. However, 0.05% EPS increased syneresis to over 17%, although no significant changes in gel strength were detected. Pectin or agar-agar alone at 0.05% resulted in very low syneresis (< 1.8%). Both polysaccharides were found to form a tenuous secondary yet more ramified network, effectively reducing pore size. Mixing pectin or agar-agar with EPS at 0.05% resulted in a loss of their functionality. Anionic polysaccharides with stiff molecular structures, such as xanthan or k-carra-geenan, induced extensive protein self-aggregation and syneresis. (C) 2014 Elsevier Ltd. All rights reserved.
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