Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

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http://hdl.handle.net/10138/303619

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Xu , Y , Coda , R , Holopainen-Mantila , U , Laitila , A , Katina , K & Tenkanen , M 2019 , ' Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate ' , Food Research International , vol. 115 , pp. 191-199 . https://doi.org/10.1016/j.foodres.2018.08.054

Title: Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
Author: Xu, Yan; Coda, Rossana; Holopainen-Mantila, Ulla; Laitila, Arja; Katina, Kati; Tenkanen, Maija
Contributor: University of Helsinki, Carbohydrate Chemistry and Enzymology
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: 2019-01
Language: eng
Number of pages: 9
Belongs to series: Food Research International
ISSN: 0963-9969
URI: http://hdl.handle.net/10138/303619
Abstract: The aim of this study was to investigate the impact of in situ produced exopolysaccharides (EPS) on the rheological and textural properties of fava bean protein concentrate (FPC). EPS (dextrans) were produced from sucrose by two lactic acid bacteria (LAB). The acidification, rheology, and texture of FPC pastes fermented with Leuconostoc pseudomesenteroides DSM 20193 and Weissella confusa VTT E-143403 (E3403) were compared. A clear improvement in rheological and textural parameters was observed in sucrose-added pastes after fermentation, especially with W. confusa VTT E3403. Only moderate proteolysis of fava bean protein during fermentation was observed. The microstructure of the protein in FPC pastes, as observed by confocal laser scanning microscopy, revealed a less continuous and denser structure in EPS-abundant pastes. The beneficial structure formed during EPS-producing fermentation could not be mimicked by simply mixing FPC, isolated dextran, lactic acid, and acetic acid with water. These results emphasize the benefits of in situ produced EPS in connection with the LAB fermentation of legume protein-rich foods. Fermentation with EPS-producing LAB is a cost-effective and clean-labeled technology to obtain tailored textures, and it can further enhance the usability of legumes in novel foods.
Subject: 416 Food Science
Exopolysaccharides
Dextran
Fava bean protein
Lactic acid bacteria
Fermentation
Rheology
Texture
STRAINS
WHEAT
STREPTOCOCCUS-THERMOPHILUS
WEISSELLA-CIBARIA
GLUTEN-FREE
LACTIC-ACID BACTERIA
SENSORY PROPERTIES
YOGURT
LEUCONOSTOC-CITREUM
MICROSTRUCTURE
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