Production and Physicochemical Properties of Food-Grade High-Molecular-Weight Lactobacillus Inulin

文献类型： 外文期刊

第一作者： Ni, Dawei

作者： Ni, Dawei;Zhu, Yingying;Xu, Wei;Mu, Wanmeng;Mu, Wanmeng;Pang, Xiaoyang;Lv, Jiaping

作者机构：

关键词： high molecular weight; Lactobacillus inulin; food-grade; physicochemical properties

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN： 0021-8561

年卷期： 2020 年 68 卷 21 期

页码：

收录情况： SCI

摘要： Inulin has been widely applied in food, pharmaceuticals, and many other fields because of its versatile physicochemical properties and physiological functions. Previous research showed that inulosucrase from microorganisms could produce higher-molecular-weight inulin than vegetal inulin. Herein, a food-grade recombinant Bacillus subtilis expression system was constructed to produce inulosucrase from Lactobacillus gasseri DSM 20604 without antibiotic resistance genes. The produced inulosucrase was used to biosynthesize inulin with an average molecular weight of 5.8 X 10(6) Da. The physicochemical properties of the produced Lactobacillus inulin were evaluated including microstructure, thermal characteristics, crystallinity, rheological behaviors, and storage stability. By comparing with vegetal inulin and other polymers, the biosynthesized microbial inulin showed some superior properties, such as better gel-forming capability and storage stability in aqueous solution than vegetal inulin. These results opened up possibilities for further investigations aimed at developing microbial inulin in the food industry.

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