Characterization of the exopolysaccharide produced by Pediococcus acidilactici S1 and its effect on the gel properties of fat substitute meat mince.

Autor: Wu Y; Anhui Engineering Laboratory of Agro-products Processing, College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China., Jin Z; Anhui Engineering Laboratory of Agro-products Processing, College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China., Wang X; Anhui Engineering Laboratory of Agro-products Processing, College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China., Ji Q; Anhui Engineering Laboratory of Agro-products Processing, College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China., Bao D; Anhui Engineering Laboratory of Agro-products Processing, College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China., Jin G; Anhui Engineering Laboratory of Agro-products Processing, College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China., Shan B; Qinghai light Industry Institute Co., Ltd, PR China., Mei L; Anhui Engineering Laboratory of Agro-products Processing, College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University,130 Changjiang West Road, Hefei 230036, Anhui, PR China. Electronic address: meilin@ahau.edu.cn., Qi J; Anhui Engineering Laboratory of Agro-products Processing, College of Tea and Food Science, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, PR China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University,130 Changjiang West Road, Hefei 230036, Anhui, PR China.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 270 (Pt 2), pp. 132262. Date of Electronic Publication: 2024 May 10.
DOI: 10.1016/j.ijbiomac.2024.132262
Abstrakt: Exopolysaccharide produced by lactic acid bacteria has various functions. In the present study, one anti-oxidant polysaccharide fraction, namely S1-EPS, was extracted and purified from Pediococcus acidilactici S1, and its structure and its potential effect on the gel properties of fat substitute meat mince were investigated. The results showed that S1-EPS, one of homogeneous polysaccharides, was mainly composed of Gal, Glc, and Man in molar ratio of 7.61: 15.25: 77.13 and molecular weight of 46.975 kDa. The backbone of EPS-S1 contained →2,6)-α-D-Manp-(1→，→2)-α-D-Manp-(1→,→3)-α-D-Glcp-(1 → and a small amount of→6)-β-D-Manp-(1→. The linkages of branches in EPS-S1 were mainly composed of α-D-Manp-(1→ attached to a sugar residue →2,6)-α-D-Manp-(1→O-2 or β-D-Galp-(1→ attached to a sugar residue →2,6)-α-D-Manp-(1→O-6. Furthermore, as S1-EPS increased, the meat minced gel pores decreased, and the surface became smooth. A remarkable inhibitory effect on the lipid oxidation of meat minced gel was found as S1-EPS concentration increased. Overall, S1-EPS was found to have substantial potential in low-fat meat products by serving as a natural, anti-oxidant, and functional additive.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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