Physicochemical and antioxidant properties of a gastroprotective exopolysaccharide produced by Streptococcus thermophilus CRL1190
| Autor: | María Inés Gómez, René Emanuel Lobo, M. I. Torino, Graciela Font de Valdez |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
Thermogravimetric analysis Streptococcus thermophilus Aqueous solution biology General Chemical Engineering General Chemistry Polymer engineering.material biology.organism_classification Endothermic process Differential scanning calorimetry chemistry Differential thermal analysis engineering Biopolymer Food Science Nuclear chemistry |
| Zdroj: | Food Hydrocolloids. 96:625-633 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2019.05.036 |
| Popis: | The exopolysaccharide EPS1190 was isolated with high purity from skim milk fermented by the strain Streptococcus thermophilus CRL1190, the major EPS amount being recovered at stationary growth-phase (70.7 mg/L after 16 h). This polymer revealed moderate antioxidant activity in vitro and useful technological properties such as good emulsifying and flocculating capacity at low concentrations, high aqueous solubility (9.1 mg/mL), water and oil holding capacity (528.5% and 1266%, respectively) as well as thermal behavior. Thermogravimetric, Differential Thermal Analysis and Differential Scanning Calorimetry curves showed that the biopolymer was thermally stable up to 216 °C with a crystalline deformation in an endothermic process (△H = 284.46 J) at a melting temperature of 74.08 °C. Furthermore, a degradation temperature (Td) of 295.4 °C was observed. These results postulate that EPS1190 could be used in the food industry due to its special micro-structure (scanning electron microscopy of EPS1190 demonstrated a homogeneous matrix with micro-porous and rough structure), its good performance and functionality in both aqueous and oil systems, which would remain at high temperatures. |
| Databáze: | OpenAIRE |
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