Study on Extraction and Isolation of Kefiran from Kefir

Abstract

Abstract: Kefiran is a water soluble exopolysaccharide produced by lactic acid bacteria in kefir. The molecular weight is morethan 1000 kD. Water extraction and alcohol precipitation are used to isolate the kefiran from kefir. Factors influencing the extractionand the separation of extracellular kefiran and capsular kefiran in the fermented milk system are studied. The optimum separationconditions are: the fermented milk by adding 2% NaCl solution; 15% trichloroacetic acid ( based on the mass of the supernatant)to eliminate remnant protein; and alcohol for precipitation at pH 7.0. The kefiran yield is increased from 139.66mg/L to 427.33mg/L afteroptimization. And the optimum method to extract capsular kefiran is by sonication at 50W for 3min at 4℃.

Key words: , kefir； kefiran； extraction；

HAN Hui, LI Bo, JI Bao-Ping. Study on Extraction and Isolation of Kefiran from Kefir[J]. FOOD SCIENCE, 2006, 27(3): 130-133.

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Study on Extraction and Isolation of Kefiran from Kefir

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