Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

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dc.authoridZeynep Hazal Tekin Çakmak / 0000-0002-3369-3128en_US
dc.authorscopusidZeynep Hazal Tekin Çakmak / 57222317674en_US
dc.authorwosidZeynep Hazal Tekin Çakmak / W-1211-2019en_US
dc.contributor.authorYalmancı, Dilara
dc.contributor.authorDertli, Enes
dc.contributor.authorTekin Çakmak, Zeynep Hazal
dc.contributor.authorKarasu, Salih
dc.date.accessioned2023-01-26T12:55:34Z
dc.date.available2023-01-26T12:55:34Z
dc.date.issued2023en_US
dc.departmentİstinye Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.citationYalmanci, 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.2022.12.069en_US
dc.identifier.doi10.1016/j.ijbiomac.2022.12.069en_US
dc.identifier.endpage779en_US
dc.identifier.issn0141-8130en_US
dc.identifier.pmid36521704en_US
dc.identifier.scopus2-s2.0-85144506298en_US
dc.identifier.startpage772en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.ijbiomac.2022.12.069
dc.identifier.urihttps://hdl.handle.net/20.500.12713/3849
dc.identifier.volume226en_US
dc.identifier.wosWOS:000906620200001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorTekin-Çakmak, Zeynep Hazal
dc.language.isoenen_US
dc.publisherElsevier B.V.en_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEPSen_US
dc.subjectEmulsion Stabilityen_US
dc.subjectOxidative Stabilityen_US
dc.titleUtilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise productionen_US
dc.typeArticleen_US

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