Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain

• Published in: Food hydrocolloids 2008-12, Vol.22 (8), p.1520-1527
• Main Authors: Piermaria, Judith A., de la Canal, Mariano L., Abraham, Analía G.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; Exopolysaccharide; Food additives; Food industries; Fundamental and applied biological sciences. Psychology; Gels; General aspects; Kefir; Kefiran; Lactic acid bacteria; Rheological properties
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2007.10.005

The physicochemical and gelling properties of kefiran, a water-soluble glucogalactan with probed health-promoting properties, were investigated. Gel permeation chromatograms revealed a single distribution of molecular weight corresponding to 10 7 Da. Intrinsic viscosity of kefiran determined using Huggins extrapolations was 6.0 dl/g and using Kramer approximations was 5.95 dl/g. Kefiran has a Newtonian behaviour in diluted solutions, which becomes pseudoplastic at higher concentrations. Rheological behaviour of the solution before and after freeze drying was evaluated by small deformation oscillatory rheological measurements. The mechanical spectrum of solution corresponded to an entangled network behaviour. After freeze–thaw treatment of the solution, a rheological behaviour transition from a liquid-like system to a gel was observed. The storage modulus ( G′) in cryogels was 35 times higher than the value obtained for the solution. Rheological characteristics of the cryogel were influenced by kefiran concentration. As the polymer concentration increased, higher number of interactions was evident for the increment in both moduli ( G′ and G″). The behaviour of kefiran cryogels about 37 °C determines its ability to melt at mouth temperature. These results suggest that kefiran cryogels could be an interesting alternative for its application in food formulations.