Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. (August 2018)

• Record Type: Journal Article
• Authors: Lynch, Kieran M.; Coffey, Aidan; Arendt, Elke K.
• Is Part Of: Food research international. Volume 110(2018)
• Page Start: 52
• Page End: 61
• Publication Date: 2018-08
• Subjects: Lactic acid bacteria -- Exopolysaccharides -- Gluten-free -- Sourdough -- Shelf-life -- Prebiotic; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.03.012
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Exopolysaccharides produced by lactic acid bacteria are typically high molecular weight polymers that display physiochemical properties similar to commercial hydrocolloids or gums i.e. ability to form a network and bind water. Such properties, coupled with their production in-situ, mean these exopolysaccharides represent a natural alternative to commercial hydrocolloids for the enhancement of both gluten-containing and gluten-free cereal products. Research in the past decade has shown the potential of these lactic acid bacteria exopolysaccharides, in combination with sourdough technology, to enhance the quality of gluten-containing (primarily wheat) products, particularly with respect to loaf volume, shelf-life and staling rate. Such techno-functional properties can be exploited in the gluten-free area and shows promise in helping to overcome the challenge of producing gluten-free products of the same quality and acceptability as their gluten-containing counterparts. The aim of this review is to present an overview of our current knowledge of exopolysaccharides produced by lactic acid bacteria, and how they can be exploited in the area of cereal science and gluten-free. Highlights: Lactic acid bacteria homo-exopolysaccharides are extracellular polymers produced from sucrose. Homopolysaccharides display physiochemical properties similar to commercial hydrocolloids or gums. Sourdough is a means through which exopolysaccharides can be exploited for techno-functional enhancement of bread products. Exopolysaccharides can counteract the negative effects associated with high levels of sourdough acidification. Exopolysaccharides have potential to enhance loaf volume, shelf-life and staling rate, and textural properties of products.