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Characterization of Exopolysaccharide Produced by Lactobacillus kefiranofaciens ZW3 Isolated from Tibet Kefir-Part II
Abstract
ZW3 is a newly discovered exopolysaccharide (EPS) produced by Lactobacillus kefiranofaciens ZW3, isolated from Tibet kefir. Some of its properties have been characterized in our previous paper. Present research demonstrates some other important aspects of this EPS. The molecular weight obtained by gel permeation HPLC was 5.5 × 104 Da. Solubility, water holding and oil binding capacity of ZW3 EPS were 14.2%, 496.0%, and 884.74% respectively. Scanning electron microscopy (SEM) of ZW3 EPS demonstrated a smooth surface with compact structures. A topographical examination of EPS by atomic force microscopy (AFM) revealed that ZW3 EPS is composed of almost uniform net of molecules. Rheological study indicated that common salt did not affect the viscous behavior of ZW3 EPS and acidic pH may enhance its viscosity. Exopolymer showed a melting point of 93.38 °C. A degradation temperature (Td) of 299.62 °C was observed from the TGA curve for the polysaccharide ZW3.
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“A successful and positive interaction between other EPS-producing species, such as Lb. kefiranofaciens, with the traditional yogurt starter cultures in improving viscosity and avoiding syneresis of yogurt has also been shown [84].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [84]
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Metadata
- Authors
- Ahmed, Z., Wang, Y., Anjum, N., Ahmad, A., & Khan, S. T.
- Affiliations
- Tianjin University of Science and Technology (CN)
- Allama Iqbal Open University (PK)
- Pir Mehr Ali Shah Arid Agriculture University (PK)
- Pakistan Council of Scientific & Industrial Research (PK)
- Corresponding author
- Ahmed, Zaheer
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2013-01
- Volume
- 30
- Issue
- 1
- Pages
- 343-350
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2070275606
- Cited by
- 236
- References
- 45
- Citations by year
- 2026: 15 · 2025: 21 · 2024: 19 · 2023: 20 · 2022: 29 · 2021: 22 · 2020: 19 · 2019: 20 · 2018: 21 · 2017: 16 · 2016: 11 · 2015: 9 · 2014: 8 · 2013: 6
- FWCI
- 11.31
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- Funders
- National Natural Science Foundation of China
- Higher Education Commission, Pakistan
- Higher Education Commision, Pakistan
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- exopolysaccharides, Lactobacillus kefiranofaciens, molecular weight, water holding capacity, oil absorption capacity, rheological properties, melting point, thermal degradation, polysaccharide morphology
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