Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10601640 | Carbohydrate Polymers | 2013 | 8 Pages |
Abstract
The effect of dextran from Leuconostoc mesenteroides (DEX500), added to milk prior to acidification with glucono-δ-lactone (GDL) or Streptococcus thermophilus DSM20259, was studied with respect to polysaccharide concentration. The incorporation of 5-30 g/kg DEX500 significantly affected gelation behavior. Increasing DEX500 concentrations resulted in a linear increase of gel stiffness (GDL gels: R2 = 0.96; microbial acidification: R2 = 0.94; P < 0.05) and 30 g/kg DEX500 resulted in a 2-fold higher stiffness compared to gels without polysaccharide. The respective stirred gels depicted a significant reduction in syneresis, which decreased from 30.4% (0 g/kg DEX500) to 22.0% (30 g/kg DEX500) for chemically acidified gels after 1 d of storage. Physical characteristics of DEX500 in aqueous solution were helpful to explain its behavior in the complex system milk.
Related Topics
Physical Sciences and Engineering
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Authors
Susann Mende, Michaela Peter, Karin Bartels, Tingting Dong, Harald Rohm, Doris Jaros,