CSDB: Search results

Taxonomic group: bacteria / Proteobacteria (Phylum: Proteobacteria)

Publication DOI: 10.1016/j.foodhyd.2020.106486
Journal NLM ID: 8701770
Publisher: New York, NY: Elsevier
Correspondence: marek.aljewicz

gmail.com
Institutions: Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK

The aim of the study was a comprehensive, comparative study evaluating the impact of the addition level (0.125%, 0.25%, 0.5%, 1%) of highly purified β-glucans isolated from bacteria (curdlan), fungi (scleroglucan) and oats on the stability, rheological and microstructural properties of milk gel during acidification with glucono-δ-lactone. Viscosity and susceptibility to shear thinning were lowest in aqueous solutions containing oat β-glucan (OBG) and highest in solutions containing curdlan. Regardless of their addition level, curdlan and scleroglucan produced pseudoplastic fluid. Coagulation was most rapidly induced by scleroglucan, and it was most delayed under the influence of OBG. The susceptibility of acidified milk gel to phase separation was significantly influenced by the hydration properties and source of β-glucan. Acidification of gels with the lowest concentration (0.125%) of scleroglucan and OBG promoted aggregation of the caseins and then phase separation. This behaviour was not observed in gels containing linear β-glucan (curdlan). The images acquired under a confocal microscope revealed that the all analysed preparations significantly affected the formation of protein complexes whose size and shape were closely linked with the type of added β-glucan. The morphology of samples containing curdlan most closely resembled the structure of the control gel. The addition (up to 0.5%) of scleroglucan and OBG resulted in a gel with low stability. Separate protein structures and clusters of β-glucan were found. The addition of higher levels of β-glucan resulted in a more homogeneous microstructure of the product, which was similar to the control acidified gels.

Curdlan, scleroglucan, oat β-glucan, confocal, phase separation, interactions

Structure type: homopolymer
Location inside paper: graphical abstract
Trivial name: glucan, β-1,3-glucan, curdlan, curdlan-type polysaccharide 13140, paramylon, curdlan, laminarin, β-glucan, curdlan, β-(1,3)-glucan, β-(1,3)-glucan, curdlan, curdlan, β-1,3-glucan, paramylon, reserve polysaccharide, b-glucan, β-1,3-D-glucan, laminaran, botryosphaeran, laminaran type β-D-glucan, latiglucan I, pachymaran, Curdlan, zymosan A, β-glucan, curdlan, laminarin, zymosan, zymosan, glucan particles, zymosan, β-(1-3)-glucan, β-(1,3)-glucan, β-(1,3)glucan, pachymaran, D-glucan (DPn)540, pachyman, laminaran, curdlan, zymosan, zymosan, β-(1,3)-glucan, zymosan A, zymosan, β-1,3-glucan, curdlan, β-1,3-glucan, curdlan, β-1,3-glucan, curdlan, pachyman, β-(1,3)-glucan, curdlan, callose, a water-insoluble β-(1→3)-glucan, fermentum β-polysaccharide, water-insoluble glucan, alkali-soluble β-glucan (PeA3), alkali-soluble polysaccharide (PCAP), callose, laminarin
Compound class: EPS, O-polysaccharide, cell wall polysaccharide, lipophosphoglycan, glycoprotein, LPG, glucan, polysaccharide, glycoside, β-glucan, β3-glucan, cell wall glucan
Contained glycoepitopes: IEDB_1397514,IEDB_142488,IEDB_146664,IEDB_153543,IEDB_158555,IEDB_161166,IEDB_2278476,IEDB_2278477,IEDB_558869,IEDB_857743,IEDB_983931,SB_192

Methods: viscosity measurement, confocal scanning laser microscopy, rheological study, laser scanning

Related record ID(s): 41552, 41631, 41632, 43323, 45734, 47152, 47304, 49279, 49282, 50035, 50085, 50617, 50649, 50654, 50665, 50671, 50861
NCBI Taxonomy refs (TaxIDs): 357
Reference(s) to other database(s): GTC:G51056AN, GlycomeDB:157, CCSD:50049, CBank-STR:4225, CA-RN: 51052-65-4, GenDB:FJ3380871.1
Show glycosyltransferases

There is only one chemically distinct structure:

*O[C@@H]1[C@@H](O)[C@H](*)O[C@H](CO)[C@H]1O

SVG MW SMILES 3D mol Ionize