Techno-functional properties of HoPS from lactic acid bacteria of different origins as potential food additives

René Emanuel Lobo, Theo Figueroa,Diego Navarro,María Inés Gómez,Graciela Font de Valdez,María Inés Torino

Food Chemistry（2021）

引用 7|浏览5

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摘要

•Selected HoPS presented good solubility and water/oil holding capacity.•Three morphology types, cubic grumps, stratify mesh and filamentous, were identified.•HoPSs were thermally stable above 235 °C with melting points up to 239 °C.

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关键词

Lactic acid bacteria,Homopolysaccharides,Techno-functional properties,Thermal performance,Microstructure,FT-IR spectroscopy

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