Gelation and resistance to shearing of fermented milk: Role of exopolysaccharides

Girard, Maude; Schaffer-Lequart, Christelle

doi:10.1016/j.idairyj.2006.08.007

Cited by 59 publications

(39 citation statements)

References 34 publications

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“…The possibility of lactone formation in the EPS repeating units in response to pH might alter the functional properties, as reported in the literature (Lifely et al 1981(Lifely et al , 1984. Girard and Schaffer-Lequart (2007) found higher pH gel values in milk fermented with EPSproducing strains, although one of the three EPS studied was anionic. Those authors compared EPS from mesophilic and thermophilic strains, and milk fermentation was consequently carried out at different incubation temperatures (25 or 40°C) depending on the strains used, a difference that is known to play an important role in the gel formation (Haque et al 2001;Lucey et al 1998).…”

Section: Effect Of Exopolysaccharide Structure-function Relationship supporting

confidence: 57%

“…Despite strains 0131 and 2104 having similar acidification profiles, the pH gel values for those strains were different. Girard and Schaffer-Lequart (2007) also observed that the acidification profile did not influence the pH gel of milk fermented with EPS-producing strains. Consequently, the pH gel of fermented milk measured in this study seemed to be more influenced by the structural characteristics of EPS than by the acidification profile.…”

Section: Effect Of Exopolysaccharide Structure-function Relationship mentioning

confidence: 84%

“…For EPS-free control, milk was acidified with 1.4% (w/w) GDL. A 3-mL volume of the inoculated or acidified RSM was used to monitor the changes in G′ over 8-10 h as described by Girard and Schaffer-Lequart (2007). To limit dehydration of the samples, a solvent trap was used.…”

Section: Gel Formation Of Fermented Milkmentioning

confidence: 99%

“…In that study, a strong correlation was also observed between high molecular weight and viscosity. Girard and Schaffer-Lequart (2007) compared the influence of three EPS from mesophilic and thermophilic LAB on the gelation process and the resistance to shearing of fermented milk. Negative charge seemed to be the most important structural characteristic in terms of increasing the resistance to shearing of fermented milk.…”

Section: Introductionmentioning

confidence: 99%

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Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

Gentès

St‐Gelais

Turgeon³

2011

Dairy Science & Technol.

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Exopolysaccharides (EPS) produced by lactic acid bacteria can be used as natural stabilizers in fermented milk. The ability of EPS to modulate viscosity has not been correlated to their concentration but rather to their structure and their interactions with other milk compounds. The development of a product with desirable characteristics requires knowledge of the EPS structure-function relationship. The aim of this study was to compare the influence of various EPS structures on the gel formation and rheological/physical properties (firmness, apparent viscosity, elastic modulus, syneresis) of fermented milk. Three Streptococcus thermophilus-HC15 (control); 0131 (neutral, flexible, branched EPS); 2104 (anionic, stiff, linear EPS)-and four Lactobacillus delbrueckii subsp. bulgaricus-210R (control); 11842 (neutral, flexible, branched EPS); 702074 (neutral, flexible, branched EPS); 291 (neutral, stiff, branched EPS)-were compared. Strains were grown at 42°C in skim milk until pH reached 4.6. Gel formation and elastic modulus were modified by the anionic and linear EPS from strain 2104 as compared with the other strains. Higher values for apparent viscosity, firmness and whey retention were obtained with strains 0131, 2104 and 291 producing EPS with linear or few branching and high molecular weight. This work showed that the gel formation and rheological/ physical properties of fermented milk are modified by the structural characteristics of

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Section: Effect Of Exopolysaccharide Structure-function Relationship supporting

confidence: 57%

Section: Effect Of Exopolysaccharide Structure-function Relationship mentioning

confidence: 84%

Section: Gel Formation Of Fermented Milkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

Gentès

St‐Gelais

Turgeon³

2011

Dairy Science & Technol.

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“…In both cases the interactions formed have hydrophilic nature. Thus, the attractive interactions between negatively charged polysaccharides and the positively charged proteins (Duboc & Mollet, 2001;Girard & Schaffer-Lequart, 2007) might be responsible for the increased elasticity at 4°C of the sample made with kefiran addition when compared to control sample (Figure 2). The final pH values of the samples (4.4) are below the isoelectric point of milk proteins that is 4.6 for caseins and 5.2 for whey proteins (Lucey, Tamehana, Singh, & Munro, 1998) resulting in positively charged protein molecules.…”

Section: Viscoelastic Propertiesmentioning

confidence: 99%

Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

Dimitreli¹,

Exarhopoulos²,

Goulas³

et al. 2016

JFR

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The properties of kefiran as a texture modifier was evaluated providing new perspectives in understanding the rheology of fermented dairy products and the possibility of using this generally recognized as safe polysaccharide as an additive in dairy and other foods. For this purpose, the effect of kefiran, Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) addition on the rheological behavior of glucono-δ-lactone (GDL) induced milk gels was evaluated. The acidified milk samples were prepared from homogenized and pasteurized full fat (3.5%) bovine milk with or without the addition of kefiran, SCN and WPC at 1.5% concentration. The incubation temperature was set at 37°C. According to the results, the incubation time required for the pH to reach 4.4 increased with increasing SCN and WPC concentration. Kefiran addition did not affect incubation time, however it did enhanced elasticity, apparent viscosity and thixotropic behavior of milk gels. The impact effect of kefiran on the rheological behavior of acid milk gels was more pronounced when compared to that of WPC, but lower to SCN effect. The protein matrix of GDL induced milk gels is governed by hydrophilic interactions in the presence of kefiran or WPC and by hydrophobic ones when SCN are added.

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Exopolysaccharides from cyanobacteria and their possible industrial applications

Colica

Philippis

2013

Cyanobacteria

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Gelation and resistance to shearing of fermented milk: Role of exopolysaccharides

Cited by 59 publications

References 34 publications

Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

Gel formation and rheological properties of fermented milk with in situ exopolysaccharide production by lactic acid bacteria

Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

Exopolysaccharides from cyanobacteria and their possible industrial applications

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