Physicochemical Properties of Extracellular Polysaccharide from Lactiplantibacillus plantarum YC and Its Effect on Processing Characteristics of Fermented Milk
The physical and chemical characteristics of Lactiplantibacillus plantarum YC exopolysaccharides(LPE)were ascertained,including chemical composition and content,scanning electron microscopy examination,Fourier transform in-frared spectrum analysis,relative molecular weight and monosaccharide composition.After adding LPE to skim milk powder in different proportions(0.1%,0.5%and 1%),the physicochemical,microbial,rheological and textural properties of fer-mented milk during fermentation and refrigeration processes were studied.The results showed that LPE was an acid heter-opolysaccharide with a total sugar content of 67.94%,protein content of 1.24%,uronic acid content of 9.72%and relative molecular weight of 1.01×106,showing a branched porous network structure.It was mainly composed of mannose,glucose and galactose.Furthermore,LPE not only effectively reduced the pH of fermented milk,but also increased its water holding capacity,hardness,and viscosity.Meanwhile,the addition of LPE also enhanced the surface viscosity and viscoelasticity of fermented milk.Overall,these results have provided a reference for the study of LPE and its application in fermented milk.
Lactiplantibacillus plantarum YCexopolysaccharidefermented milk processingtexturerheological proper-ties
万方数据
维普
