Emulsifying, rheological and physicochemical properties of exopolysaccharide produced by Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205

• Published in: Carbohydrate polymers 2012-09, Vol.90 (1), p.533-540
• Main Authors: Prasanna, P.H.P., Bell, A., Grandison, A.S., Charalampopoulos, D.
• Format: Article
• Language: English
• Subjects: Applied sciences; aqueous solutions; Bifidobacterium; Bifidobacterium - chemistry; Bifidobacterium - metabolism; Bifidobacterium longum subsp. infantis; carbohydrate content; casein hydrolysates; Chemical Phenomena; Chemistry; coconut oil; Colloidal state and disperse state; Dose-Response Relationship, Drug; emulsifying; emulsions; Emulsions - chemistry; Emulsions - pharmacology; Emulsions. Microemulsions. Foams; Exact sciences and technology; Exopolysaccharide; exopolysaccharides; food industry; General and physical chemistry; guar gum; molecular weight; Natural polymers; Physicochemistry of polymers; polymers; Polysaccharides, Bacterial - biosynthesis; Polysaccharides, Bacterial - chemistry; Polysaccharides, Bacterial - isolation & purification; Polysaccharides, Bacterial - pharmacology; Rheology - methods; scanning electron microscopy; skim milk; Starch and polysaccharides; Structure; sunflower oil; viscosity; Viscosity, Emulsification; xanthan gum; xylene
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2012.05.075

► EPS was extracted and purified from two Bifidobacterium strains. ► A porous structure and pseudoplastic fluid behaviour was observed with one of the EPS. ► Both EPS produced more stable emulsions than guar and xanthan gum. ► The EPS of B. longum subsp. infantis has potential applications in the food industry. The rheological, emulsification and certain physicochemical properties of purified exopolysaccharides (EPS) of Bifidobacterium longum subsp. infantis CCUG 52486 and Bifidobacterium infantis NCIMB 702205 were studied and compared with those of guar gum and xanthan gum. The two strains were grown in skim milk supplemented with 1.5% (w/v) casein hydrolysate at 37°C for 24h; they both produced heteropolysaccharides with different molecular mass and composition. The carbohydrate content of both polymers was more than 92% and no protein was detected. The EPS of B. longum subsp. infantis CCUG 52486 showed highly branched entangled porous structure under scanning electron microscopy. Higher intrinsic viscosity was observed for the EPS of B. longum subsp. infantis CCUG 52486 compared to the EPS of B. infantis NCIMB 702205 and guar gum. Both polymers showed pseudoplastic non-Newtonian fluid behaviour in an aqueous solution. The EPS of B. infantis NCIMB 702205 and B. longum subsp. infantis CCUG 52486 produced more stable emulsions with orange oil, sunflower seed oil, coconut oil and xylene compared to guar and xanthan gum. The EPS of B. longum subsp. infantis CCUG 52486 is the most promising one for applications in the food industry, as it had higher intrinsic viscosity, higher apparent viscosity in aqueous solution, porous dense entangled structure and good emulsification activity.