Rheology of common uncharged exopolysaccharides for food applications

Hundschell, Christoph Simon; Wagemans, Anja Maria

doi:10.1016/j.cofs.2019.02.011

Cited by 31 publications

(26 citation statements)

References 40 publications

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“…Similar findings were obtained for the dextran produced by Lactobacillus hordei TMW 1.1822 [33]. The environmental pH is, therefore, decisive to trigger the properties of uncharged, water-soluble high-molecular-weight exopolysaccharides produced by glucansucrases or fructansucrases [34]. However, it is yet unknown to what extent the size of levan influences its rheological properties.…”

Section: Discussionsupporting

confidence: 76%

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Hundschell

Braun

Wefers

et al. 2020

Foods

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Levan is a fructan-type exopolysaccharide which is produced by many microbes from sucrose via extracellular levansucrases. The hydrocolloid properties of levan depend on its molecular weight, while it is unknown why and to what extent levan is functionally diverse depending on its size. The aim of our study was to gain deeper insight into the size-dependent functional variability of levan. For this purpose, levans of different sizes were produced using the water kefir isolate Gluconobacter albidus TMW 2.1191 and subsequently rheologically characterized. Three levan types could be identified, which are similarly branched, but differ significantly in their molecular size and rheological properties. The smallest levan (<107 Da), produced without adjustment of the pH, exhibited Newton-like flow behavior up to a specific concentration of 25% (w/v). By contrast, larger levans (>108 Da) produced at pH ≥ 4.5 were shear-thinning, and the levan produced at pH 5.0 showed a gel-like behavior at 5% (w/v). A third (intermediate) levan variant was obtained through production in buffers at pH 4.0 and exhibited the properties of a viscoelastic fluid up to concentrations of 15% (w/v). Our study reveals that the rheological properties of levan are determined by its size and polydispersity, rather than by the amount of levan used or the structural composition.

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Section: Discussionsupporting

confidence: 76%

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Hundschell

Braun

Wefers

et al. 2020

Foods

View full text Add to dashboard Cite

show abstract

“…Similar findings were obtained for the dextran produced by Lactobacillus hordei TMW 1.1822 [30]. The environmental pH is hence decisive to trigger the properties of uncharged, water-soluble high-molecular weight exopolysaccharides produced by glucan-or fructansucrases [31]. However, it is yet unknown to which extent the size of levan in fact influences its rheological properties.…”

Section: Discussionsupporting

confidence: 77%

Size-Dependent Rheological Variability of Levan Produced by Gluconobacter Albidus TMW 2.1191

Hundschell¹,

Braun²,

Wefers³

et al. 2020

Preprint

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Levan is a fructan-type exopolysaccharide, which is produced by many microbes from sucrose via extracellular levansucrases. The hydrocolloid properties of levan depend on its molecular weight, while it is unknown why and to which extent levan is functionally diverse in dependence of its size. The aim of our study was to get deeper insights into the size-dependent, functional variability of levan. For this purpose, levans of different sizes were produced using the water kefir isolate Gluconobacter albidus TMW 2.1191 and subsequently rheologically characterized. Three levan types could be identified, which are similarly branched, but significantly differ in their molecular size and rheological properties among each other. The smallest levan (< 107 Da) produced without adjustment of the pH exhibited Newton-like flow behavior up to a specific concentration of 25% (w/v). On the contrary, larger levans (> 108 Da) produced at pH ≥ 4.5 were shear-thinning and showed a gel like behavior at ≥ 5% (w/v). A third (intermediate) levan variant was obtained via production in buffers at pH 4.0 and exhibited the properties of a viscoelastic fluid at ≥ 5% (w/v). Our study reveals that the variable size and composition of levan are controllable and more decisive for its functionality than the amount of exerted levan.

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“…Nevertheless, the crossover of both moduli occurred with the frequency increase, and the dominance of the G' over the G" was observed, expressing a weak gel behavior [24]. For Cc doughs, a typical weak-gel structure can be observed [25], where the G' values were greater than the G" over the whole range of frequency applied, indicating the predominance of the solid-elastic behavior [24], with high frequency dependence [26]. The values of both G' and G" were decreasing with Cc incorporations.…”

Section: Gluten-free Dough Viscoelastic Behaviormentioning

confidence: 97%

“…Starting for CD, at low frequency, a poorly structured system can be observed, since the values of G" are higher than G', characteristic of a typical viscoelastic fluid behavior [22]. Nevertheless, the crossover of both moduli occurred with the frequency increase, and the dominance of the G' over the G" was observed, expressing a weak gel behavior [24]. For Cc doughs, a typical weak-gel structure can be observed [25], where the G' values were greater than the G" over the whole range of frequency applied, indicating the predominance of the solid-elastic behavior [24], with high frequency dependence [26].…”

Section: Gluten-free Dough Viscoelastic Behaviormentioning

confidence: 98%

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

2020

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Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance. Curd cheese additions were tested (5% up to 20%, weight/weight) and the effect on dough rheology behavior and bread quality was evaluated. Findings obtained revealed that the technology and nutritional properties of the bread can be enhanced by curd cheese addition, and such effects should be related to the composition and functionality of denatured whey proteins. Considering higher levels of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%), comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins (80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an additional contribution to the nutritional daily requirements of celiac patients. Linear correlations between dough rheology properties and bread quality attributes were found, supporting the good breadmaking performance obtained.

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Rheology of common uncharged exopolysaccharides for food applications

Cited by 31 publications

References 40 publications

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191

Size-Dependent Rheological Variability of Levan Produced by Gluconobacter Albidus TMW 2.1191

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

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