Effect of Exopolysaccharide Produced by Lactobacillus casei HS4 on Microstructure and Rheological Properties of Fermented Milk

doi:10.7506/spkx1002-6630-20180624-452

Abstract

Abstract: This study aimed to investigate the exopolysaccharide (EPS) of Lactobacillus casei HS4 and its effect on the microstructure and rheological properties of fermented milk. Two fractions of EPS, named as HS4-1-EPS and HS4-2-EPS, were obtained by size exclusion chromatography on a Sephadex G-50 column. HS4-1-EPS was mainly composed of glucose with a peak area of 0.940. HS4-2-EPS was mainly composed of glucose and mannose with a peak area ratio of 0.383:0.364. Fourier transform infrared (FT-IR) spectroscopy revealed that HS4-1-EPS and HS4-2-EPS were both heteropolysaccharides. The rheological properties and microstructure of three fermented milks made respectively with a mixed starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus (1:1) in the presence and absence of the purified EPS and a monoculture of L. casei HS4 were observed to determine the effect of supplementation of the purified EPS versus in situ EPS on the rheological properties of fermented milk. These fermented milks showed different rheological properties during storage at 4 ℃. Based on the microstructure observation, we concluded that the type and space barrier effect of EPS correlated with the rheological properties of fermented milk.

Key words: exopolysaccharide (EPS), Lactobacillus casei, structural composition, rheological properties, microstructure

CLC Number:

TS252.1

BAI Ying, LIU Naiqi. Effect of Exopolysaccharide Produced by Lactobacillus casei HS4 on Microstructure and Rheological Properties of Fermented Milk[J]. FOOD SCIENCE, 2019, 40(12): 145-152.

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Effect of Exopolysaccharide Produced by Lactobacillus casei HS4 on Microstructure and Rheological Properties of Fermented Milk

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