title: Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205.
abstract: The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205 were studied and compared with those of guar gum and xanthan gum. The two strains were grown in skim milk supplemented with 1.5% (w/v) casein hydrolysate at 37 °C for 24h; they both produced heteropolysaccharides with different molecular mass and composition. The carbohydrate content of both polymers was more than 92% and no protein was detected. The EPS of B. longum subsp. infantis CCUG 52486 showed highly branched entangled porous structure under scanning electron microscopy. Higher intrinsic viscosity was observed for the EPS of B. longum subsp. infantis CCUG 52486 compared to the EPS of B. infantis NCIMB 702205 and guar gum. Both polymers showed pseudoplastic non-Newtonian fluid behaviour in an aqueous solution. The EPS of B. infantis NCIMB 702205 and B. longum subsp. infantis CCUG 52486 produced more stable emulsions with orange oil, sunflower seed oil, coconut oil and xylene compared to guar and xanthan gum. The EPS of B. longum subsp. infantis CCUG 52486 is the most promising one for applications in the food industry, as it had higher intrinsic viscosity, higher apparent viscosity in aqueous solution, porous dense entangled structure and good emulsification activity.
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK; Department of Agricultural Systems, Faculty of Agriculture, Rajarata University of Sri Lanka, Puliyankulama, Anuradhapura, Sri Lanka.
authors.forename: P H P
authors.initials: PH
authors.lastname: Prasanna
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK.
authors.forename: A
authors.initials: A
authors.lastname: Bell
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK.
authors.forename: A S
authors.initials: AS
authors.lastname: Grandison
authors.affiliation: Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, RG6 6AP, UK.
authors.forename: D
authors.initials: D
authors.lastname: Charalampopoulos
mesh_terms: D001644:Bifidobacterium / Q000737:chemistry* / Q000378:metabolism; D055598:Chemical Phenomena; D004305:Dose-Response Relationship, Drug; D004655:Emulsions / Q000737:chemistry / Q000494:pharmacology; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis* / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology; D012212:Rheology / Q000379:methods
chemical_list: D004655:Emulsions; D011135:Polysaccharides, Bacterial; C002563:xanthan gum