Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b

Yan Xu*, Leena Pitkänen, Ndegwa Henry Maina, Rossana Coda, Kati Katina, Maija Tenkanen

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)

Abstract

The aim of this study was to study the interactions between dextran and fava bean protein. Two dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b were purified and mixed with fava bean protein isolate (FPI) in water or in different buffers. The two isolated dextrans presented a typical dextran structure, mainly α-(1 → 6) linkages (above 95%) and few α-(1 → 3) branches, but they differed in molar mass and conformation. Dry-heating incubation of FPI and dextran mixture facilitated the conjugation of dextran to FPI through the Maillard reaction. Both mixed and conjugated systems were further heat-treated, and different influences of the formed covalent bonds on rheological properties were observed. The W. cibaria Sj 1b dextran had a much higher gel-strengthening ability than the Ln. pseudomesenteroides DSM 20193 dextran. The intermolecular FPI-dextran interactions played an important role in stabilizing the mixed systems at different pH.

Original languageEnglish
Pages (from-to)315-323
Number of pages9
JournalCarbohydrate Polymers
Volume190
DOIs
Publication statusPublished - 15 Jun 2018
MoE publication typeA1 Journal article-refereed

Keywords

  • Dextran
  • Fava bean protein isolate
  • Interaction
  • Lactic acid bacteria
  • Rheological property

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