Exopolysaccharide from Lactobacillus helveticus : Identification of Chemical Structure and Effect on Biscuit Quality
作者： A.S. Hussein , G.S. Ibrahim , M.M.S. Asker , M.G. Mahmoud
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摘要: Exopolysaccharide (LB-gum) was produced from Lactobacillus helveticus by ethanol precipitation and gel-permeation chromatography. The structures of LB1 LB2 were estimated sugar composition analysis, methylation, FT-IR analysis. results proved the contents glucose galactose in molar ratio 2:1 2.3:1, molecular weights ∼5.4 x 10 5 Da ∼20.3 Da, respectively. Xanthan LB-gum added to wheat flour during biscuits making at levels 0, 0.5, 1.0, 1.5, 2.0%. Rheological properties chemical quality attributes storage for six months evaluated. data revealed slight increases water absorption, dough development time, stability but weakening decreased about 50 %. Also, height, weight, volume, specific volume found increase as xanthan level increased. colour slightly affected. There no significant differences between samples containing different with respect all parameters tested except taste. Shelf - life biscuit prolonged a result or addition. best addition improve 1.0% 1.5% LB-gum.
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