Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production
Yükleniyor...
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier B.V.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability. For the determination of rheological properties, the flow behavior, frequency sweep, and 3-ITT rheological properties of low-fat mayonnaise samples were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the mayonnaise samples were determined as 24.529-174.403 Pa.sn and 0.166-0.304, respectively, indicating that shear-thinning characters could be improved with WPI-EPS interaction. The higher K' and K? values of all low-fat samples prepared with EPS-WPI than the low-fat control sample explained the synergistic effect of EPS and WPI. Importantly, no effect was observed when WPI was used as alone as an emulsifier. Oxidative stability was tested by OXITEST and IP values of samples prepared by WPI and EPS were compared to control samples. In conclusion, the results of this study showed that the EPS and WPI interaction can significantly affect the rheological properties and emulsion and oxidative stability of mayonnaise samples.
Açıklama
Anahtar Kelimeler
EPS, Emulsion Stability, Oxidative Stability
Kaynak
International Journal of Biological Macromolecules
WoS Q Değeri
Q1
Scopus Q Değeri
Cilt
226
Sayı
Künye
Yalmanci, D., Dertli, E., Tekin-Cakmak, Z. H., & Karasu, S. (2023). Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production. International journal of biological macromolecules, 226, 772–779. https://doi.org/10.1016/j.ijbiomac.2022.12.069
