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KMID : 1134820090380030352
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 3 p.352 ~ p.358
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Effects of Various Polysaccharides on the Physicochemical Properties of the Dextran Culture Containing Carrot Juice Residue Obtained from Submerged Culture Using Leuconostoc citreum S5
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Son Min-Jung
Lee Sam-Pin
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Abstract
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The physicochemical properties of dextran culture fermented by Leuconostoc citreum S5 were evaluated by the addition of various polysaccharides and heat-treatment. The consistency of dextran culture increased with the addition of carrot juice residue (CJR) in submerged culture, resulting in the highest consistency of 150 Paㆍsⁿ and viable cell counts of 2.36×10? CFU/mL at 20% level of CJR. The dextran culture showed the pseudoplastic behavior and its consistency was greatly increased with the addition of various polysaccharides at 2% level. Addition of glucomannan indicated the highest consistency of 1275 Paㆍsⁿ and their heat-treatment resulted in the increase of consistency except for glucomannan. After heat-treatment, the fermented dextran culture containing CJR fortified with gellan gum and carrageenan showed great change in rheology, indicating the highest consistency and hardness value resulted in the great increase of elastic and viscous moduli. The dynamic viscoelastic properties of dextran culture were greatly increased by the heat-treatment after fortification of various polysaccharides. Thus, the consistency and viable cell counts of dextran culture were increased with the addition of CJR. The rheological properties of dextran culture were manipulated by the fortification of various polysaccharides and heat-treatment.
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KEYWORD
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dextran, Leuconostoc citreum, polysaccharide, rheology
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