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KMID : 0380620120440020216
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.216 ~ p.223
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Physicochemical Properties of Dextran Produced by Leuconostoc mesenteroides SM according to Concentration of Yeast Extract and its Modulation of Rheological Properties
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Kim Ji-Eun
Whang Key
Lee Sam-Pin
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Abstract
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Dextran was produced by Leuconostoc mesenteroides SM with various contents of yeast extract and its rheological properties were modulated, via an addition of hydroxypropyl methylcellulose (HPMC) of different viscosities. The conversion yield reached 90% after adding 3% yeast extract, which remained constant, thereafter. The acidity of the cultures was approximately 1.4 and 0.9% after fermentation for 24 h at 25 and 30oC, respectively. The total dextran content (107.3 g/kg) was the highest in the presence of the 3% yeast extract. Under the same conditions, the consistency, viscous modulus (G"), and elastic modulus (G') of the cultures were 37.6 Pa · sn, 38 Pa, and 50 Pa, respectively. The rheological properties of the culture were changed drastically by the fortification with HPMC of higher concentration and viscosity. The addition of 10% HPMC (4,000 cp) resulted in a significant increase in G" to 1,950 Pa. Furthermore, adding HPMC to a viscous culture resulted in a remarkable increase in both hardness and firmness.
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KEYWORD
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yeast extract, dextran, viscoelastic, Leuconostoc mesenteroides, HPMC
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