Enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs

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Shi , Q , Hou , Y , Yan , X , Mørkeberg , K B R & Tenkanen , T M 2019 , ' Enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs ' , Carbohydrate Polymers , vol. 208 , no. s , pp. 285-293 . https://doi.org/10.1016/j.carbpol.2018.12.044

Title: Enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs
Author: Shi, Qiao; Hou, Yaxi; Yan, Xu; Mørkeberg, Kristian B.R.; Tenkanen, Tiina 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
Date: 2019-03-15
Language: eng
Number of pages: 9
Belongs to series: Carbohydrate Polymers
ISSN: 0144-8617
URI: http://hdl.handle.net/10138/303567
Abstract: Levans and inulins are fructans with mainly beta-(2 -> 6) and beta-(2 -> 1) linkages, respectively. Levans are produced by many lactic acid bacteria, e.g. during sourdough fermentation. Levans have shown prebiotic properties and may also function as in situ-produced hydrocolloids. So far, levan contents have been measured by acid hydrolysis, which cannot distinguish levans from e.g. inulins. In order to develop a specific analysis for levan in food matrices, a Paenibacillus amylolyticus endolevanase was combined with exoinulinase for levan hydrolysis. A separate endoinulinase treatment was used to detect the possible presence of inulin. Interfering sugars were removed by a pre-wash with aqueous ethanol. Levan content was estimated from fructose and glucose released in the hydrolysis, with a correction made for the residual fructose and glucose-containing sugars. The method was validated using wheat model doughs spiked with commercial Erwinia levan, and tested by analyzing levan content in Leuconostoc mesenteroides DSM 20343-fermented fava bean doughs.
Subject: 416 Food Science
Levan
lactic acid bacterium
Exopolysaccharide
fructan
Levanase
Quantification
LACTOBACILLUS-REUTERI
WEISSELLA-CIBARIA
INULIN
Levansucrase
SUCROSE
FRUCTOSYLTRANSFERASE
POLYSACCHARIDES
INULOSUCRASE
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