In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour

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Xu , Y , Wang , Y , Coda , R , Säde , E , Tuomainen , P , Tenkanen , M & Katina , K 2017 , ' In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour ' , International Journal of Food Microbiology , vol. 248 , pp. 63-71 . https://doi.org/10.1016/j.ijfoodmicro.2017.02.012

Title: In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour
Author: Xu, Yan; Wang, Yaqin; Coda, Rossana; Säde, Elina; Tuomainen, Päivi; Tenkanen, Maija; Katina, Kati
Contributor: University of Helsinki, University of Helsinki
University of Helsinki, Grain Technology
University of Helsinki, University of Helsinki
University of Helsinki, Departments of Faculty of Veterinary Medicine
University of Helsinki, Department of Food and Nutrition
University of Helsinki, University of Helsinki
University of Helsinki, University of Helsinki
Date: 2017-05-02
Language: eng
Number of pages: 9
Belongs to series: International Journal of Food Microbiology
ISSN: 0168-1605
URI: http://hdl.handle.net/10138/308893
Abstract: Fava bean flour is regarded as a potential plant-based protein source, but the addition of it at high concentration is restricted by its poor texture-improving ability and by anti-nutritional factors (ANF). Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) are regarded as good texture modifiers. In this study, fava bean flour was fermented with Leuconostoc spp. and Weissella spp. with or without sucrose addition, in order to evaluate their potential in EPS production. The contents of free sugars, organic acids, mannitol and EPS in all fermented fava bean doughs were measured. Rheological properties of sucrose-enriched doughs, including viscosity flow curves, hysteresis loop and dynamic oscillatory sweep curves, were measured after fermentation. As one of the ANF, the degradation of raffinose family oligosaccharides (RFO) was also studied by analyzing RFO profiles of different doughs. Quantification of EPS revealed the potential of Leuconostoc pseudomesenteroides DSM 20193 in EPS production, and the rheological analysis showed that the polymers produced by this strain has the highest thickening and gelling capability. Furthermore, the viscous fava bean doughs containing plant proteins and synthesized in situ EPS may have a potential application in the food industry and fulfill consumers' increasing demands for "clean labels" and plant-originated food materials. (C) 2017 Elsevier B.V. All rights reserved.
Subject: Exopolysaccharides
Lactic acid bacteria
Fava bean
Fermentation
Texture modification
LACTIC-ACID BACTERIA
VICIA-FABA L.
STREPTOCOCCUS-THERMOPHILUS
PHYSICAL-CHARACTERISTICS
LACTOCOCCUS-LACTIS
PROCESSING METHODS
STARTER CULTURES
PROTEIN
MESENTEROIDES
YOGURT
416 Food Science
1183 Plant biology, microbiology, virology
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