Physicochemical Properties of Dextran Produced by Leuconostoc mesenteroides SM according to Concentration of Yeast Extract and its Modulation of Rheological Properties

The present study focused on the physicochemical properties of wheat flour after defatting or protein-removing treatment. The results showed that the defatting or protein-removal increased the gelatinization enthalpy, retrogradation ratio, and gel hardness of wheat flour. The defatting treatment decreased the setback value, while the protein-removal treatment increased the setback value. The above results also suggested that the protein-removing treatment could promote both short-term and long-term retrogradation of wheat flour. Protein-removing treatment decreased the storage modulus and increased the loss tangent of wheat flour, suggesting that the protein-removing treatment could inhibit the wheat flour to form elastic gel.

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Effect of the Physicochemical Properties of Liquid Paraffin on the Phase State and Rheological Properties of Lecithin Reverse Wormlike Micelles

Chemical and Pharmaceutical Bulletin ◽

10.1248/cpb.c21-00736 ◽

2022 ◽

Vol 70 (1) ◽

pp. 52-56

Author(s):

Yoshiyuki Miyasaka ◽

Kaname Hashizaki ◽

Yumi Kono ◽

Hiroyuki Taguchi ◽

Makiko Fujii

Keyword(s):

Physicochemical Properties ◽

Rheological Properties ◽

Phase State ◽

Liquid Paraffin ◽

Wormlike Micelles

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Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise

Grasas y Aceites ◽

10.3989/gya.0885201 ◽

2022 ◽

Vol 72 (4) ◽

pp. e439

Author(s):

D.A. Cerro ◽

A.P. Maldonado ◽

S.B Matiacevich

Keyword(s):

Physicochemical Properties ◽

Oxidative Stability ◽

Rheological Properties ◽

Food Industry ◽

Color Difference ◽

Unsaturated Fat ◽

Ft Ir ◽

Pseudoplastic Fluids ◽

New Consumer ◽

Measured Water

The food industry has developed a vegan dressing-type mayonnaise due to new consumer demands. The aim of this study was to compare three commercial mayonnaise types with a vegan dressing, measuring their physicochemical properties. Four dressing samples were analyzed: vegan, homemade recipe, creamy, and light. The following properties were measured: water activity, color, droplet size, rheological properties, structural analysis, and oxidative stability. A high color difference was observed between vegan and the other samples due to the presence of chickpea protein. The size and distribution of droplets of the vegan sample were greater than the others. The rheological properties indicated that all samples are non-Newtonian pseudoplastic fluids. The FT-IR results indicated that the highest peak for vegan corresponded to its content in mono-unsaturated fat. Therefore, it showed the lowest oxidative stability. In conclusion, the mayonaise formulations were affected by physicochemical properties such as the content and composition of the oil, thickener and protein contents, along with processing technology.

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Characterization of dextransucrase from Leuconostoc mesenteroides T3, water kefir grains isolate

Hemijska industrija ◽

10.2298/hemind160421046m ◽

2017 ◽

Vol 71 (4) ◽

pp. 351-360 ◽

Cited By ~ 2

Author(s):

Miona Miljkovic ◽

Sladjana Davidovic ◽

Slavko Kralj ◽

Slavica Siler-Marinkovic ◽

Mirjana Rajilic-Stojanovic ◽

...

Keyword(s):

Yeast Extract ◽

Leuconostoc Mesenteroides ◽

Divalent Cations ◽

Sucrose Concentration ◽

Maximum Activity ◽

Promising Candidate ◽

Polyethylene Glycol 400 ◽

A Minor ◽

Water Kefir

The production of dextransucrase (DS) by Leuconostoc mesenteroides T3, novel isolate from water kefir grain, was studied and optimized. Bacterial supernatant reached activity of 3.1 U/ml when the culture was grown at 23 ?C and under static culture condition using classical Tsuchiya medium for DS production. The increase of sucrose concentration to 7% led to an increase of DS activity by 52% compared to the control. Medium with 2% beef extract and 1% yeast extract resulted in 4.52 U/ml, which was 47% higher than in the control (with 2% yeast extract). Finally, the increase of K2HPO4 concentration from 2 to 3% resulted in the increased enzyme activity by 28%. Enzyme purified by polyethylene glycol 400 fractionation displayed maximum activity at 30?C and pH 5.4. Zymogram analysis confirmed the presence of DS of approximately 180 kDa. The addition of divalent cations Ca2+, Mg2+, Fe2+ and Co2+ led to a minor increase of DS activity, while the addition of Mn2+ was the most prominent with 73% increase. These findings classify dextransucrase from Leuconostoc mesenteroides T3 as promising candidate for production of dextran, which has numerous applications in various industries.

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Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

Fluids ◽

10.3390/fluids6070251 ◽

2021 ◽

Vol 6 (7) ◽

pp. 251

Author(s):

Sergio A. Rojas-Torres ◽

Somaris E. Quintana ◽

Luis Alberto García-Zapateiro

Keyword(s):

Shear Rate ◽

Physicochemical Properties ◽

Rheological Properties ◽

Yield Stress ◽

Food Industry ◽

Physical Stability ◽

Sensory Properties ◽

Sensory Characteristics ◽

Cucurbita Moschata ◽

Technological Properties

Stabilizers are ingredients employed to improve the technological properties of products. The food industry and consumers have recently become interested in the development of natural ingredients. In this work, the effects of hydrocolloids from butternut squash (Cucurbita moschata) seeds (HBSS) as stabilizers on the physicochemical, rheological, and sensory properties of natural yogurt were examined. HBSS improved the yogurt’s physical stability and physicochemical properties, decreasing syneresis and modifying the samples’ rheological properties, improving the assessment of sensory characteristics. The samples presented shear thinning behavior characterized by a decrease in viscosity with the increase of the shear rate; nevertheless, the samples showed a two-step yield stress. HBSS is an alternative as a natural stabilizer for the development of microstructured products.

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