[en] Kefiran is a water-soluble polysaccharide, which can be isolated from kefir grains biomass. Rheological behaviour and physico-chemical characteristics of kefiran solutions were influenced by the extraction parameters. Degradation of the polymer chain occurred at the highest temperature tested (100 °C). The intrinsic viscosity of kefiran solutions (0.1 g·ml-1) varied between 8.24 mPa at 100 °C to 19.32 mPa at 80 °C. Regarding rheological properties, kefiran solutions had characteristics of a Newtonian behaviour in diluted solutions and pseudoplastic at higher concentrations.
High-performance liquid chromatography analysis of monosaccharides revealed that kefiran is composed of glucose and galactose in a relative molar ratio of 0.94–1.1. Infrared spectra of kefiran suggested the structure of α- and β-configurations in pyranose-form carbohydrates, which indicated a purified structure of kefiran. The molecular weight of kefiran polymer was between 2.4 × 106 Da and 1.5 × 107 Da, the values of molecular weight depending on extraction conditions. This polysaccharide was found to have higher intrinsic viscosity and higher apparent viscosity in aqueous solutions, which brings a perspective for its use as thickening or gelling agent in food, or as a matrix in film-forming solutions.
Disciplines :
Sciences des denrées alimentaires
Auteur, co-auteur :
Pop Rodica, Carmen; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca > Department of Food Engineering
Salanţă, Liana; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca > Department of Food Science
Rotar, Ancuţa M.; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca > Department of Food Science
Semeniuc, Cristina A.; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca > Department of Food Engineering
Socaciu, Carmen; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca > Department of Food Science
Sindic, Marianne ; Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Laboratoire Qualité et sécurité des produits agro-aliment.
Langue du document :
Anglais
Titre :
Influence of extraction conditions on characteristics of microbial polysaccharide kefiran isolated from kefir grains biomass
Date de publication/diffusion :
26 mars 2016
Titre du périodique :
Journal of Food and Nutrition Research
ISSN :
1336-8672
Maison d'édition :
VÚP Food Research Institute NAFC, Bratislava, Slovaquie
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