Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food

dc.contributor.author	Bindhumol, I
dc.contributor.author	Nampoothiri, K M
dc.date.accessioned	2015-01-06T10:39:12Z
dc.date.available	2015-01-06T10:39:12Z
dc.date.issued	2014
dc.identifier.citation	Journal of Food Science and Technology 51(12):4012-4018;Dec 2014	en_US
dc.identifier.issn	0022-1155
dc.identifier.uri	http://ir.niist.res.in:8080/jspui/handle/123456789/1724
dc.description.abstract	The weight average molecular weight (Mw), number average molecular weight (Mn) and size average molecular weight (Mz) of an exopolysaccharide from probiotic Lactobacillus plantarum MTCC 9510 was found to be 2.68×105Da, 2.55×105Da and 2.83×105Da, respectively by Gel permeation Chromatography employing the third order polynomial model. The polydispersity index (Mw/Mn) of the polysaccharide was obtained as 1.05. The exopolysaccharide and the starch-exopolysaccharide hydrocolloid exhibited a non-Newtonian and pseudo-plastic behaviour with improvement in the texture of starch containing food by preventing syneresis.	en_US
dc.language.iso	en	en_US
dc.publisher	Springer	en_US
dc.subject	Probiotics	en_US
dc.subject	Exopolysaccharides	en_US
dc.subject	Hydrocolloid	en_US
dc.subject	Mass spectrometry	en_US
dc.subject	Syneresis	en_US
dc.title	Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food	en_US
dc.type	Article	en_US