Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205

► EPS was extracted and purified from two Bifidobacterium strains. ► A porous structure and pseudoplastic fluid behaviour was observed with one of the EPS. ► Both EPS produced more stable emulsions than guar and xanthan gum. ► The EPS of B. longum subsp. infantis has potential applications in the fo...

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Published inCarbohydrate polymers Vol. 90; no. 1; pp. 533 - 540
Main Authors Prasanna, P.H.P., Bell, A., Grandison, A.S., Charalampopoulos, D.
Format Journal Article
LanguageEnglish
Published Kidlington Elsevier Ltd 01.09.2012
Elsevier
Subjects
Applied sciences
aqueous solutions
Bifidobacterium
Bifidobacterium - chemistry
Bifidobacterium - metabolism
Bifidobacterium longum subsp. infantis
carbohydrate content
casein hydrolysates
Chemical Phenomena
Chemistry
coconut oil
Colloidal state and disperse state
Dose-Response Relationship, Drug
emulsifying
emulsions
Emulsions - chemistry
Emulsions - pharmacology
Emulsions. Microemulsions. Foams
Exact sciences and technology
Exopolysaccharide
exopolysaccharides
food industry
General and physical chemistry
guar gum
molecular weight
Natural polymers
Physicochemistry of polymers
polymers
Polysaccharides, Bacterial - biosynthesis
Polysaccharides, Bacterial - chemistry
Polysaccharides, Bacterial - isolation & purification
Polysaccharides, Bacterial - pharmacology
Rheology - methods
scanning electron microscopy
skim milk
Starch and polysaccharides
Structure
sunflower oil
viscosity
Viscosity, Emulsification
xanthan gum
xylene
Viscosity, Emulsification
Bifidobacterium
Exopolysaccharide
Structure
Viscosity
Actinomycetaceae
Oil water emulsion
Emulsification
Dispersion degree
Emulsifying power
Bifidobacterium longum
Emulsifier
Experimental study
Shear thinning
Actinomycetales
Microbial origin
Concentration effect
Bacteria
Oside polymer
Actinomycetes
Aqueous solution
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Abstract ► EPS was extracted and purified from two Bifidobacterium strains. ► A porous structure and pseudoplastic fluid behaviour was observed with one of the EPS. ► Both EPS produced more stable emulsions than guar and xanthan gum. ► The EPS of B. longum subsp. infantis has potential applications in the food industry. The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205 were studied and compared with those of guar gum and xanthan gum. The two strains were grown in skim milk supplemented with 1.5% (w/v) casein hydrolysate at 37°C for 24h; they both produced heteropolysaccharides with different molecular mass and composition. The carbohydrate content of both polymers was more than 92% and no protein was detected. The EPS of B. longum subsp. infantis CCUG 52486 showed highly branched entangled porous structure under scanning electron microscopy. Higher intrinsic viscosity was observed for the EPS of B. longum subsp. infantis CCUG 52486 compared to the EPS of B. infantis NCIMB 702205 and guar gum. Both polymers showed pseudoplastic non-Newtonian fluid behaviour in an aqueous solution. The EPS of B. infantis NCIMB 702205 and B. longum subsp. infantis CCUG 52486 produced more stable emulsions with orange oil, sunflower seed oil, coconut oil and xylene compared to guar and xanthan gum. The EPS of B. longum subsp. infantis CCUG 52486 is the most promising one for applications in the food industry, as it had higher intrinsic viscosity, higher apparent viscosity in aqueous solution, porous dense entangled structure and good emulsification activity.
AbstractList The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205 were studied and compared with those of guar gum and xanthan gum. The two strains were grown in skim milk supplemented with 1.5% (w/v) casein hydrolysate at 37°C for 24h; they both produced heteropolysaccharides with different molecular mass and composition. The carbohydrate content of both polymers was more than 92% and no protein was detected. The EPS of B. longum subsp. infantis CCUG 52486 showed highly branched entangled porous structure under scanning electron microscopy. Higher intrinsic viscosity was observed for the EPS of B. longum subsp. infantis CCUG 52486 compared to the EPS of B. infantis NCIMB 702205 and guar gum. Both polymers showed pseudoplastic non-Newtonian fluid behaviour in an aqueous solution. The EPS of B. infantis NCIMB 702205 and B. longum subsp. infantis CCUG 52486 produced more stable emulsions with orange oil, sunflower seed oil, coconut oil and xylene compared to guar and xanthan gum. The EPS of B. longum subsp. infantis CCUG 52486 is the most promising one for applications in the food industry, as it had higher intrinsic viscosity, higher apparent viscosity in aqueous solution, porous dense entangled structure and good emulsification activity.
The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205 were studied and compared with those of guar gum and xanthan gum. The two strains were grown in skim milk supplemented with 1.5% (w/v) casein hydrolysate at 37 °C for 24h; they both produced heteropolysaccharides with different molecular mass and composition. The carbohydrate content of both polymers was more than 92% and no protein was detected. The EPS of B. longum subsp. infantis CCUG 52486 showed highly branched entangled porous structure under scanning electron microscopy. Higher intrinsic viscosity was observed for the EPS of B. longum subsp. infantis CCUG 52486 compared to the EPS of B. infantis NCIMB 702205 and guar gum. Both polymers showed pseudoplastic non-Newtonian fluid behaviour in an aqueous solution. The EPS of B. infantis NCIMB 702205 and B. longum subsp. infantis CCUG 52486 produced more stable emulsions with orange oil, sunflower seed oil, coconut oil and xylene compared to guar and xanthan gum. The EPS of B. longum subsp. infantis CCUG 52486 is the most promising one for applications in the food industry, as it had higher intrinsic viscosity, higher apparent viscosity in aqueous solution, porous dense entangled structure and good emulsification activity.
► EPS was extracted and purified from two Bifidobacterium strains. ► A porous structure and pseudoplastic fluid behaviour was observed with one of the EPS. ► Both EPS produced more stable emulsions than guar and xanthan gum. ► The EPS of B. longum subsp. infantis has potential applications in the food industry. The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205 were studied and compared with those of guar gum and xanthan gum. The two strains were grown in skim milk supplemented with 1.5% (w/v) casein hydrolysate at 37°C for 24h; they both produced heteropolysaccharides with different molecular mass and composition. The carbohydrate content of both polymers was more than 92% and no protein was detected. The EPS of B. longum subsp. infantis CCUG 52486 showed highly branched entangled porous structure under scanning electron microscopy. Higher intrinsic viscosity was observed for the EPS of B. longum subsp. infantis CCUG 52486 compared to the EPS of B. infantis NCIMB 702205 and guar gum. Both polymers showed pseudoplastic non-Newtonian fluid behaviour in an aqueous solution. The EPS of B. infantis NCIMB 702205 and B. longum subsp. infantis CCUG 52486 produced more stable emulsions with orange oil, sunflower seed oil, coconut oil and xylene compared to guar and xanthan gum. The EPS of B. longum subsp. infantis CCUG 52486 is the most promising one for applications in the food industry, as it had higher intrinsic viscosity, higher apparent viscosity in aqueous solution, porous dense entangled structure and good emulsification activity.
Author Bell, A.
Charalampopoulos, D.
Prasanna, P.H.P.
Grandison, A.S.
Author_xml – sequence: 1
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  surname: Prasanna
  fullname: Prasanna, P.H.P.
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– sequence: 2
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  surname: Bell
  fullname: Bell, A.
  organization: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
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  givenname: A.S.
  surname: Grandison
  fullname: Grandison, A.S.
  organization: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
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  surname: Charalampopoulos
  fullname: Charalampopoulos, D.
  email: d.charalampopoulos@reading.ac.uk
  organization: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK
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Issue 1
Keywords Viscosity, Emulsification
Bifidobacterium
Exopolysaccharide
Structure
Viscosity
Actinomycetaceae
Oil water emulsion
Emulsification
Dispersion degree
Emulsifying power
Bifidobacterium longum
Emulsifier
Experimental study
Shear thinning
Actinomycetales
Microbial origin
Concentration effect
Bacteria
Oside polymer
Actinomycetes
Aqueous solution
Language English
License CC BY 4.0
Copyright © 2012 Elsevier Ltd. All rights reserved.
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Elsevier
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Snippet ► EPS was extracted and purified from two Bifidobacterium strains. ► A porous structure and pseudoplastic fluid behaviour was observed with one of the EPS. ►...
The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG...
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StartPage 533
SubjectTerms Applied sciences
aqueous solutions
Bifidobacterium
Bifidobacterium - chemistry
Bifidobacterium - metabolism
Bifidobacterium longum subsp. infantis
carbohydrate content
casein hydrolysates
Chemical Phenomena
Chemistry
coconut oil
Colloidal state and disperse state
Dose-Response Relationship, Drug
emulsifying
emulsions
Emulsions - chemistry
Emulsions - pharmacology
Emulsions. Microemulsions. Foams
Exact sciences and technology
Exopolysaccharide
exopolysaccharides
food industry
General and physical chemistry
guar gum
molecular weight
Natural polymers
Physicochemistry of polymers
polymers
Polysaccharides, Bacterial - biosynthesis
Polysaccharides, Bacterial - chemistry
Polysaccharides, Bacterial - isolation & purification
Polysaccharides, Bacterial - pharmacology
Rheology - methods
scanning electron microscopy
skim milk
Starch and polysaccharides
Structure
sunflower oil
viscosity
Viscosity, Emulsification
xanthan gum
xylene
Title Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205
URI https://dx.doi.org/10.1016/j.carbpol.2012.05.075
https://www.ncbi.nlm.nih.gov/pubmed/24751074
https://search.proquest.com/docview/1518621562
Volume 90
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