title: Physicochemical properties of a water soluble extracellular homopolysaccharide from Lactobacillus reuteri SK24.003.
abstract: A water soluble exopolysaccharide was obtained from Lactobacillus reuteri SK24.003 and its rheological and structural properties were investigated. The polysaccharide yield reached around 40.8g/L for 48h of fermentation. The purified exopolysaccharide was an α-d-glucan with the molecular weight of 2.50×10(7)g/mol. Thermal analysis showed the exopolysaccharide broke down above 200°C, the weight dramatically lost (around 53.0%) from 230 to 340°C and the melting point was 147.7°C with the enthalpy value of 78.4J/g. The glucan solution (3.0-9.0%, v/w) has an opalescent, milky-white color and the concentration affected the depth of color. The viscosity increased rapidly with concentration in the range of 3.0-20% (w/v) with relatively high viscosity as well as poor solubility at a concentration higher than 20% (w/v). The solution also exhibited the non-Newtonian pseudoplastic behavior with increasing shear rate from 0.01 to 100l/s. This glucan had a high viscosity in solution and this could make it suitable for usage as gum substitute in some processing food.
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China. Electronic address: miaoming@jiangnan.edu.cn.
authors.forename: Ming
authors.initials: M
authors.lastname: Miao
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
authors.forename: Yajun
authors.initials: Y
authors.lastname: Ma
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
authors.forename: Chao
authors.initials: C
authors.lastname: Huang
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China; Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada N1G 5C9.
authors.forename: Steve W
authors.initials: SW
authors.lastname: Cui
authors.affiliation: State Key Laboratory of Food Science & Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, PR China.
authors.forename: Tao
authors.initials: T
authors.lastname: Zhang
mesh_terms: D005110:Extracellular Space / Q000737:chemistry*; D052200:Limosilactobacillus reuteri / Q000737:chemistry*; D008958:Models, Molecular; D008970:Molecular Weight; D011134:Polysaccharides / Q000737:chemistry* / Q000648:ultrastructure; D012212:Rheology; D012995:Solubility; D012996:Solutions; D013696:Temperature; D013818:Thermogravimetry; D014783:Viscosity; D014867:Water / Q000737:chemistry*
chemical_list: D011134:Polysaccharides; D012996:Solutions; D014867:Water
keywords: Homopolysaccharide; Lactobacillus reuteri SK24.003; Rheological characteristic; Thermal property; Three-dimensional molecular model