| Autor: |
Ikeda S; Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA., Kondoh D; Division of Basic Veterinary Medicine, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan., Aryantini NPD; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan., Urashima T; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan., Fukuda K; Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido, Japan. fuku@obihiro.ac.jp.; Department of Agriculture and Animal Science, Research Center for Global Agromedicine, Obihiro, Hokkaido, Japan. fuku@obihiro.ac.jp. |
| Abstrakt: |
Viscous exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) have received increasing interest in the dairy industry because of their capability to improve the texture and mouthfeel of fermented dairy products. To date, enormous efforts have been made to reveal the relationship between texture and EPS production in fermented milk products such as yogurt. However, the structure-rheology relationship of EPSs themselves is not yet well understood due to their low yields in general and their wide variety of chemical structures. In this chapter, we describe common techniques for the purification, visualization, and rheological analysis of viscous EPSs produced by LAB. |
