Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality

Ahmed Said Hussein, Ghada Saber Ibrahim, Mohsen Mohamed Selim Asker and Manal Gomaa Mahmoud
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Ahmed Said Hussein: Food Technology Department
Ghada Saber Ibrahim: Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt
Mohsen Mohamed Selim Asker: Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt
Manal Gomaa Mahmoud: Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt

Czech Journal of Food Sciences, 2010, vol. 28, issue 3, 225-232

Abstract: Exopolysaccharide (LB-gum) was produced from Lactobacillus helveticus by ethanol precipitation and gel-permeation chromatography. The structures of LB1 and LB2 were estimated by sugar composition analysis, methylation, and FT-IR analysis. The results proved the contents of glucose and galactose in molar ratio of 2:1 and 2.3:1, and molecular weights ~5.4 × 105 Da and ~20.3 × 105 Da, respectively. Xanthan and LB-gum were added to wheat flour during biscuits making at levels of 0, 0.5, 1.0, 1.5, and 2.0%. Rheological properties and chemical quality attributes of the biscuits during storage for six months were evaluated. The data revealed slight increases in water absorption, dough development time, and dough stability but weakening decreased about 50 %. Also, height, weight, volume, and specific volume were found to increase as xanthan and LB-gum level increased. The colour was slightly affected. There were no significant differences between the samples containing xanthan and LB-gum at different levels with respect to all parameters tested except for the taste. Shelf - life of biscuit prolonged as a result of xanthan or LB-gum addition. The best addition level to improve the biscuits quality was 1.0% of xanthan or 1.5% of LB-gum.

Keywords: exopolysaccharide; Lactobacillus helveticus biscuits; xanthan; LB-gum; rheological properties; chemical quality attributes; sensory evaluation (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:97-2009-cjfs

DOI: 10.17221/97/2009-CJFS

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