Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b

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Xu , Y , Pitkänen , L , Maina , N H , Coda , R , Katina , K & Tenkanen , M 2018 , ' Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b ' , Carbohydrate Polymers , vol. 190 , pp. 315-323 . https://doi.org/10.1016/j.carbpol.2018.02.082

Title: Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b
Author: Xu, Yan; Pitkänen, Leena; Maina, Ndegwa Henry; Coda, Rossana; Katina, Kati; Tenkanen, Maija
Contributor: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2018-06-15
Language: eng
Number of pages: 9
Belongs to series: Carbohydrate Polymers
ISSN: 0144-8617
URI: http://hdl.handle.net/10138/246378
Abstract: The aim of this study was to study the interactions between dextran and fava bean protein. Two dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b were purified and mixed with fava bean protein isolate (FPI) in water or in different buffers. The two isolated dextrans presented a typical dextran structure, mainly alpha-(1 -> 6) linkages (above 95%) and few alpha-(1 -> 3) branches, but they differed in molar mass and conformation. Dry-heating incubation of FPI and dextran mixture facilitated the conjugation of dextran to FPI through the Maillard reaction. Both mixed and conjugated systems were further heat-treated, and different influences of the formed covalent bonds on rheological properties were observed. The W. cibaria Sj 1b dextran had a much higher gel-strengthening ability than the Ln. pseudomesenteroides DSM 20193 dextran. The intermolecular FPI-dextran interactions played an important role in stabilizing the mixed systems at different pH.
Subject: 416 Food Science
dextran
fava bean protein isolate
lactic acid bacteria
interaction
rheological property
RHEOLOGICAL PROPERTIES
Interaction
MAILLARD REACTION
WHEY-PROTEIN
FLOURS
ISOLATE
FUNCTIONAL-PROPERTIES
FRACTIONS
EXOPOLYSACCHARIDES
FERMENTATION
FOOD
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