Journal
FOOD CHEMISTRY
Volume 362, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130221
Keywords
Weisella; Dextran; Starch; Molar mass; Size exclusion chromatography; Retrogradation
Funding
- Polish Ministry of Science and Higher Education [IP2011 005571]
- Applied Research Programme of the National Centre for Research and Development [PBS2/B8/12/2014]
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This study found that the use of exopolysaccharides (EPS) produced by newly isolated lactic acid bacteria strains can limit the formation of high molecular weight resistant starch in wheat starch pastes. These EPS can be efficiently produced in sourdough, improving the properties of sourdough bread.
Exopolysaccharides (EPS) were produced by four newly isolated lactic acid bacteria strains, then further extracted, separated and characterised under standardised conditions. Using a sucrose carbon source, these LAB strains belonging to Weissella confusa/cibaria produced EPS with a dextran high molecular weight fraction. The obtained yields of EPS ranged from 3.2 g/L to 47.1 g/L and outstandingly high yields were obtained using Weissella confusa/cibaria 3MI3 isolated from spontaneous spelt sourdough. After purification the influence of EPS-dextran of molar mass 3,244,000 g/mol on resistant starch formation in wheat starch pastes and pasted samples after temperature-cycled storage was examined. Size exclusion chromatography with post-column derivatisation revealed that a 1.5% share of EPS dextran limited formation of high molar mass resistant starch in starch pastes during storage. This work provides new insight on hindering resistant starch formation by using EPS, which could be efficiently produced in sourdough, thus improving the properties of sourdough bread.
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