Structural elucidation and physicochemical properties of litchi polysaccharide with the promoting effect on exopolysaccharide production by Weissella confusa
文献类型： 外文期刊
作者： Hu, Teng-Gen 1 ; Tan, Feng-Xiang 1 ; Li, Lu 1 ; An, Ke-Jing 1 ; Zou, Bo 1 ; Wen, Jing 1 ; Wu, Ji-Jun 1 ; Xiao, Geng-Sheng 4 ; Yu, Yuan-Shan 1 ; Xu, Yu-Juan 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, Guangzhou, Peoples R China
2.Guangdong Lab Lingnan Modern Agr, Maoming Branch, Maoming, Peoples R China
3.Guangdong Lab Lingnan Modern Agr, Heyuan Branch, Heyuan, Peoples R China
4.Zhongkai Univ Agr & Engn, Guangzhou, Peoples R China
关键词： litchi polysaccharide; Exopolysaccharide; Characterization
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 253 卷
页码：
收录情况： SCI
摘要： Exopolysaccharide (EPS), as a secondary metabolite of microorganisms, has been commonly used in the dairy industry to replace the traditional stabilizers. However, the EPS production by microorganism is generally low, which limits its application. A litchi polysaccharide (Lzp2-2) with the promoting effect on EPS production by Weissella confusa was purified. The SEM and FT-IR analysis indicated that Lzp2-2 displayed a compact netlike structure and typical bands of carbohydrates. The structure of Lzp2-2 was further elucidated, which was comprised of a major backbone structure [-> 3)-beta-D-Galp-(1 -> 6)-beta-D-Galp-(1 -> 6)-beta-D-Galp-(1 -> 3)-beta-D-Glcp-(1 -> 6)-alpha-D-Glcp-(1 -> 3)-alpha-D-Glcp-(1 ->] linked with two side chains [alpha-L-Araf-(1 -> 5)-alpha-L-Araf-(1 ->, and beta-D-Glcp- (1 -> or alpha-L-Araf-(1 ->] at the O-3 and O-6) of beta-D-Galp-(1 ->, respectively. Finally, Lzp2-2 was applied as an additive to the medium of yoghurt fermented by W. confusa. The results indicated Lzp2-2 not only promoted the EPS production to improve the viscosity, texture and mouthfeel of yoghurt, but also facilitated the generation of other secondary metabolites (volatile organic compounds), thus elevating the flavor of yoghurt.
- 相关文献
作者其他论文 更多>>
-
Multifunctional electrospun nanofibrous film integrated with cinnamon essential oil emulsion stabilized by dealkali lignin for active packaging material
作者：Li, Na;Xiang, Hong-jia;Qiu, Wei-peng;Hong, Yu-xuan;Huang, Kai-wen;Wei, Xiao-qun;Wang, Hong;Wen, Peng;Hu, Teng-gen;Guo, Chuang-zong;Yao, Xu-rui
关键词：Cinnamon essential oil; Dealkali lignin; Emulsion electrospinning; Antibacterial; Antioxidant
-
Biodegradable taro stem cellulose aerogel: A simple approach for adsorbing microplastics and dyestuffs contaminants
作者：Qiu, Wei-peng;Su, Hai-ze;Su, Hao;Li, Na;Lai, Li-shan;Zhu, Jia-le;Xu, Zhen-lin;Wang, Hong;Wen, Peng;Hu, Teng-gen;Zhao, Ya-li;Wen, Peng
关键词：Biomass aerogel; Taro stem microcrystalline cellulose; Microplastics and dyes; Adsorption mechanism
-
Improved viability of probiotics by co-encapsulation of wheat germ oil under storage and gastrointestinal conditions: Effects of drying methods and wall composition
作者：He, Bao-Lin;Cui, Rui;Wu, Hong;Hu, Teng-Gen
关键词：Lactiplantibacillus plantarum WH021; Wheat germ oil; W1/O/W2 emulsion; Co-encapsulation; Drying method; Storage stability
-
Insight into the changes in structural, physicochemical, and probiotic properties of yam peel polysaccharides subjected to different physical-assisted extraction methods
作者：Lu, Jinghui;Li, Dingjin;Duan, Zhenhua;Lu, Jinghui;Yu, Yuanshan;Xu, Yujuan;Li, Lu;Cheng, Lina;Peng, Jian;Chang, Hong;Lu, Jinghui
关键词：Chinese yam peel polysaccharides; Physicochemical properties; Surface morphology; Functional activity
-
The interaction between soluble dietary fiber and bound phenolic from litchi pomace, and its effect on gut microbiota and inflammation
作者：Chen, Xiaowei;Xu, Hanting;Xu, Yujuan;Wu, Jijun;Zou, Bo;Li, Lu;Yu, Yuanshan;Hu, Tenggen
关键词：Litchi pomace soluble dietary fiber; Bound phenolic; Simulating digestion; Antioxidant potential; Anti-inflammatory potential
-
Effects of Glycerol Monooleate on Improving Quality Characteristics and Baking Performance of Frozen Dough Breads
作者：Liu, Haocheng;Xu, Yujuan;Wen, Jing;Xu, Zhijie;Liu, Haocheng;Yang, Jiguo;Zhou, Jinfeng;Liu, Haocheng;Si, Weili;Li, Jian;Sun, Xueke
关键词：loaf; emulsifier; water distribution; microstructure; bakery product quality
-
The hypoglycemic effect of mulberry (Morus atropurpurea) fruit lacking fructose and glucose by regulation of the gut microbiota
作者：Wang, Ya-Ting;Wu, Ji-Jun;Yu, Yuan-Shan;Wen, Jing;Zou, Bo;Li, Lu;Peng, Jian;Cheng, Li-Na;Bu, Zhi-Bin;Xu, Yu-Juan;Hu, Teng-Gen;Wang, Ya-Ting;Wu, Hong;Yu, Yuan-Shan;Yu, Yuan-Shan;Zou, Bo;Xu, Yu-Juan;Hu, Teng-Gen
关键词：
