[en] Kefiran is a microbial and water-soluble polysaccharide
obtained from the flora of kefir grains. It contains
approximately equal amount of D - Glucose and D -
Galactose, which could improve the viscosity and
viscoelastic properties of dairy products.
Kefiran has some functional advantages such as
antibacterial, antifungal and antitumor properties, it is
often used in the food industry as a texturing and
gelling agent.
The matrix of kefiran can produce films with good
appearance and satisfactory mechanical properties; it
appears to have excellent potential as a film-forming
agent and it can be an affordable alternative to
synthetic packaging in food applications.
Disciplines :
Food science
Author, co-author :
Pop, Carmen; University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania > Faculty of Food Science and Technology
Rotar, Ancuţa M.; University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania > Faculty of Food Science and Technology
Salanțӑ, Liana C.; University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania > Faculty of Food Science and Technology
Semeniuc, Cristina A.; University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania > Faculty of Food Science and Technology
Socaciu, Carmen; University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania > Faculty of Food Science and Technology
Sindic, Marianne ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Language :
English
Title :
Fingerprint profiling of polysaccharide kefiran extracted from kefir grains by high-performance thin – layer chromatography
Publication date :
24 May 2015
Event name :
6th CASEE conference
Event organizer :
Slovak University of Agriculture
Event place :
Nitra, Slovakia
Event date :
24th – 26th May, 2015
Name of the research project :
Human Resources Development Operational Programme 2007-2013
