کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8500026 1553687 2015 38 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Chemical and physical characteristics and antioxidant activities of the exopolysaccharide produced by Tibetan kefir grains during milk fermentation
ترجمه فارسی عنوان
ویژگی های شیمیایی و فیزیکی و فعالیت های آنتی اکسیدانی اکسیپلی ساکارید تولید شده توسط دانه های کبدی تبت در طول تخمیر شیر
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
An exopolysaccharide (EPS) accumulated during milk fermentation by Tibetan kefir was isolated and characterised in aspects of structural properties and antioxidant activity in vitro. The EPS presented carboxyl, hydroxyl and carbonyl functional groups in Fourier transform infrared spectroscopy analysis and the composition of glucose and galactose was in a ratio of 1:1.88 by gas chromatography analysis. The EPS had a melting point of 131.46 °C and an endothermic enthalpy change of 209.6 J g−1, indicating good stability on heating. Scanning electron microscopy images of the EPS showed smooth and compact surfaces without pores. The EPS demonstrated high activities in antioxidant activity assays in vitro and in protecting protein from oxidative damage in a concentration-dependent manner. Those unique characteristics imply potential applications in the food industry. In addition, the high antioxidant activities of the EPS indicate it could become a promising natural antioxidant supplement in human diet.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 43, April 2015, Pages 15-21
نویسندگان
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