Cited by 236Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsProteins in Food Systems

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Characterization of Exopolysaccharide Produced by Lactobacillus kefiranofaciens ZW3 Isolated from Tibet Kefir-Part II

Ahmed, Zaheer, Wang, Yanping, Anjum, Nomana, Ahmad, Asif, Khan, Salman Tariq·2013·Food Hydrocolloids

DOI 10.1016/j.foodhyd.2012.06.009

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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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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
ORCID: Ahmed, Zaheer
Wang, Yanping
Ahmad, Asif
Khan, Salman Tariq
Venue: Food Hydrocolloids
Publisher: Elsevier BV
Published: 2013-01
Volume: 30
Issue: 1
Pages: 343-350
ISSN: 0268-005X (ISSN-L)
DOI: 10.1016/j.foodhyd.2012.06.009
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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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Characterization of Exopolysaccharide Produced by Lactobacillus kefiranofaciens ZW3 Isolated from Tibet Kefir-Part II

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