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Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality

Author

Listed:
  • Ahmed Said Hussein

    (Food Technology Department)

  • Ghada Saber Ibrahim

    (Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt)

  • Mohsen Mohamed Selim Asker

    (Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt)

  • Manal Gomaa Mahmoud

    (Microbial Biotechnology Department, National Research Centre, Dokki, Cairo, Egypt)

Abstract

Exopolysaccharide (LB-gum) was produced from Lactobacillus helveticus by ethanol precipitation and gel-permeation chromatography. The structures of LB1 and LB2 were estimated by sugar composition analysis, methylation, and FT-IR analysis. The results proved the contents of glucose and galactose in molar ratio of 2:1 and 2.3:1, and molecular weights ~5.4 × 105 Da and ~20.3 × 105 Da, respectively. Xanthan and LB-gum were added to wheat flour during biscuits making at levels of 0, 0.5, 1.0, 1.5, and 2.0%. Rheological properties and chemical quality attributes of the biscuits during storage for six months were evaluated. The data revealed slight increases in water absorption, dough development time, and dough stability but weakening decreased about 50 %. Also, height, weight, volume, and specific volume were found to increase as xanthan and LB-gum level increased. The colour was slightly affected. There were no significant differences between the samples containing xanthan and LB-gum at different levels with respect to all parameters tested except for the taste. Shelf - life of biscuit prolonged as a result of xanthan or LB-gum addition. The best addition level to improve the biscuits quality was 1.0% of xanthan or 1.5% of LB-gum.

Suggested Citation

  • Ahmed Said Hussein & Ghada Saber Ibrahim & Mohsen Mohamed Selim Asker & Manal Gomaa Mahmoud, 2010. "Exopolysaccharide from Lactobacillus helveticus: identification of chemical structure and effect on biscuit duality," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(3), pages 225-232.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:3:id:97-2009-cjfs
    DOI: 10.17221/97/2009-CJFS
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