title: Rheological, emulsifying and thermostability properties of two exopolysaccharides produced by Bacillus amyloliquefaciens LPL061.
abstract: The rheological, emulsification, thermostability and certain physicochemical properties of two purified exopolysaccharides from Bacillus amyloliquefaciens LPL061 were studied. EPS1 showed entangled spider mesh structure that composed of dense rope with homogeneous hexagonal particles under scanning electron microscopy. EPS2 had a porous sponge structure with uniform cylindrical particles. The two exopolysaccharides showed higher intrinsic viscosity and better emulsification activity with sunflower seed oil, rice oil, olive oil and peanut oil compared to guar gum. EPS1 is the most promising one for applications in the industry, as it had high intrinsic viscosity, apparent viscosity and thermostablity in aqueous solution, dense entangled structure and good emulsification activity.
authors.affiliation: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 17# Qinghua East Road, Beijing, China; Department of Animal Science, Rongchang Campus, Southwest University, Chongqing, China.
authors.forename: Yuzhu
authors.initials: Y
authors.lastname: Han
authors.affiliation: Jiangsu Key Laboratory of Food Resource Development and Quality Safety, Xuzhou Institute of Technology, Xuzhou, China.
authors.forename: Enqi
authors.initials: E
authors.lastname: Liu
authors.affiliation: Beijing Academy of Food Sciences, Beijing, China.
authors.forename: Lisha
authors.initials: L
authors.lastname: Liu
authors.affiliation: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 17# Qinghua East Road, Beijing, China.
authors.forename: Bao
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 17# Qinghua East Road, Beijing, China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 17# Qinghua East Road, Beijing, China.
authors.forename: Meng
authors.initials: M
authors.lastname: Gui
authors.affiliation: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 17# Qinghua East Road, Beijing, China.
authors.forename: Ruiyun
authors.initials: R
authors.lastname: Wu
authors.affiliation: Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, 17# Qinghua East Road, Beijing, China. Electronic address: lipinglan420@126.com.
authors.forename: Pinglan
authors.initials: P
authors.lastname: Li
mesh_terms: D001407:Bacillus / Q000378:metabolism*; D004655:Emulsions; D006358:Hot Temperature; D007221:Industry; D010316:Particle Size; D010938:Plant Oils / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000096:biosynthesis / Q000737:chemistry*; D012212:Rheology; D014783:Viscosity
chemical_list: D004655:Emulsions; D010938:Plant Oils; D011135:Polysaccharides, Bacterial
keywords: Bacillus amyloliquefaciens; Emulsification; Exopolysaccharide; Rheology; Therostability; Viscosity