Characterization of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir - Part II

被引：174

作者：

Ahmed, Zaheer ^{[1
,2
]}

Wang, Yanping ^{[2
]}

Anjum, Nomana ^{[1
]}

Ahmad, Asif ^{[3
]}

Khan, Salman Tariq ^{[4
]}

机构：

[1] Allama Iqbal Open Univ, Dept Home & Hlth Sci, Islamabad, Pakistan

[2] Tianjin Univ Sci & Technol, Fac Food Engn & Biotechnol, Tianjin Key Lab Food Nutr & Safety, Tianjin, Peoples R China

[3] Pir Mehr Ali Shah Arid Agr Univ Rawalpindi, Dept Food Technol, Rawalpindi, Pakistan

[4] PCSIR Labs Complex, Pharmaceut Res Ctr, Karachi 75280, Pakistan

来源：

FOOD HYDROCOLLOIDS | 2013年 / 30卷 / 01期

基金：

中国国家自然科学基金;

关键词：

Lactobacillus kefiranofaciens ZW3; Rheological; Tibet kefir; Characterization; POLYSACCHARIDES; PROTEIN; FERMENTATION; HYALURONAN; MICROSCOPY;

D O I：

10.1016/j.foodhyd.2012.06.009

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

ZW3 is a newly discovered exopolysaccharide (EPS) produced by Lactobacillus kefiranofaciens ZW3, isolated from Tibet kefir. Some of its properties have been characterized in our previous paper. Present research demonstrates some other important aspects of this EPS. The molecular weight obtained by gel permeation HPLC was 5.5 x 10(4) Da. Solubility, water holding and oil binding capacity of ZW3 EPS were 14.2%, 496.0%, and 884.74% respectively. Scanning electron microscopy (SEM) of ZW3 EPS demonstrated a smooth surface with compact structures. A topographical examination of EPS by atomic force microscopy (AFM) revealed that ZW3 EPS is composed of almost uniform net of molecules. Rheological study indicated that common salt did not affect the viscous behavior of ZW3 EPS and acidic pH may enhance its viscosity. Exopolymer showed a melting point of 93.38 degrees C. A degradation temperature (Td) of 299.62 degrees C was observed from the TGA curve for the polysaccharide ZW3. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：343 / 350

页数：8

共 44 条

[1] Polysaccharide properties probed with atomic force microscopy [J].