Rheological Characterization and Molecular Structural Modification of Exopolysaccharides Produced by Lactic Acid Bacteria

Abstract

Abstract: Exopolysaccharides produced by lactic acid bacteria play an important role in the processing of dairy products. During fermentation, formation of exopolysaccharides contributes to the improvement of the rheological, sensory and healthful prop-erties of the products. The yield, chemical composition, molecular mass, charged state and the side-chain branching of exoplysaccharides vary with the strains of lactic acid bacteria. The molecular structural modification of exopolysaccharides may help to improve its functional properties, and to develope food improver with special function. Some exopolysaccharides may possess antitumor and immunoregulatory activity, and are beneficial to human health; some may be used as prebiotics, contrib-uting to the microecological balance of gastrointestinal microflora. The present paper focused on the iscussion of the rheological properties and structural modification of exopolysaccharides produced by lactic acid bacteria, so as to further understand the relationship between the structure and function of exopolysaccharides.

Key words: lactic acid bacteria, exopolysaccharides, rheological characterization, molecular structural modification

YANG Zhen-Nai, ZHANG Xue. Rheological Characterization and Molecular Structural Modification of Exopolysaccharides Produced by Lactic Acid Bacteria[J]. FOOD SCIENCE, 2007, 28(12): 535-538.

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Rheological Characterization and Molecular Structural Modification of Exopolysaccharides Produced by Lactic Acid Bacteria

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