Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
文献类型： 外文期刊
作者： Dai, Yiqiang 1 ; Ge, Zhiwen 1 ; Wang, Zhe 1 ; Wang, Zhongjiang 4 ; Xu, Weimin 1 ; Wang, Daoying 1 ; Dong, Mingsheng 1 ; Xia, Xiudong 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
2.Inst Agroprod Proc, Jiangsu Acad Agr Sci, Jiangsu Key Lab Food Qual, Minist Sci & Technol, Nanjing 210014, Peoples R China
3.Jiangsu Acad Agr Sci, Safety State Key Lab Cultivat Base, Minist Sci & Technol, Nanjing 210014, Peoples R China
4.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China
关键词： Fermented soymilk; Leuconostoc citreum SH12; Water-soluble alpha-glucan; Water -insoluble alpha-glucan; Physicochemical properties
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： 2024 年 267 卷
页码：
收录情况： SCI
摘要： This study investigated the effect of in situ produced water-soluble alpha-glucan (LcWSG) and water-insoluble alpha-glucan (LcWIG) from Leuconostoc citreum SH12 on the physicochemical properties of fermented soymilk. alpha-Glucans produced by Leuc. citreum SH12 improved water-holding capacity, viscosity, viscoelasticity and texture of fermented soymilk. Gtf1365 and Gtf836 of the five putative glucansucrases were responsible for synthesizing LcWSG and LcWIG during soymilk fermentation, respectively. Co-fermentation of soymilk with Gtf1365 and Gtf836 and non-exopolysaccharide-producing Lactiplantibacillus plantarum D1031 indicated that LcWSG effectively hindered the whey separation of fermented soymilk by increasing viscosity, while LcWIG improved hardness, springiness and accelerated protein coagulation. Fermented soymilk gel formation was mainly based on hydrogen bonding and hydrophobic interactions, which were promoted by both LcWSG and LcWIG. LcWIG has a greater effect on alpha-helix to beta-sheet translation in fermented soymilk, causing more rapid protein aggregation and thicker cross-linked gel network. Structure-based exploration of LcWSG and LcWIG from Leuc. citreum SH12 revealed their distinct roles in the physicochemical properties of fermented soymilk due to their different ratio of alpha-1,6 and alpha-1,3 glucosidic linkages and various side chain length. This study may guide the application of the water-soluble and water-insoluble alpha-glucans in fermented plant protein foods for their quality improvement.
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