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Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread

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Abstract

The effect of structurally different bacterial homoexopolysaccharides on gluten-free bread quality and their properties to act as hydrocolloids was investigated. Furthermore, exopolysaccharides (EPS) were analyzed structurally by asymmetrical flow field flow fractionation and methylation analysis. Breads were made of buckwheat and rice flour with EPS of Lactobacillus (L.) curvatus TMW 1.624, L. reuteri TMW 1.106, L. animalis TMW 1.971, and L. sanfranciscensis TMW 1.392 or hydroxypropylmethylcellulose (HPMC) at 1 % w/w flour base. Water-holding capacity, specific volume, crumb analysis, baking loss, moisture content, and crumb hardness were determined. Only HPMC and the glucan of L. curvatus TMW 1.624 retained water, and all supplements increased the specific volume. Furthermore, crumb hardness was decreased by additives to different extents. The moisture content, baking loss, and crumb firmness were improved most by dextran of L. curvatus TMW 1.624. Structure analysis of EPS revealed that L. animalis TMW 1.971 produces a fructan and a glucan and that the dextran of L. curvatus TMW 1.624 had highest molecular weight of analyzed EPS, ranging from 118 to 242 MDa. A methylation analysis demonstrated differences in branching. Dextran of L. reuteri TMW 1.106 is branched in position 4 (18–19 %), whereas dextran of L. curvatus TMW 1.624 is branched in position 3 (8–9 %). Overall, this study gives insight into structure function relations of different EPS. A structure function relation is suggested in which high weight average molar mass (Mw) and branching at position 3 of the glucose monomer foster a compact conformation of the molecule, which enables an increased water-binding capacity and promotes superior (structural) effects in gluten-free breads. The dextran of L. curvatus TMW 1.624 was the most promising candidate for applications in gluten-free bread quality improvements as it retains its size distribution and root mean square even with increasing Mw and forms an increasingly compact molecule.

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Acknowledgments

This study was supported by funds of the innovation-promotion program of Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz (BMELV) through Bundesanstalt für Landwirtschaft und Ernährung (BLE) in project 28-1-64.001-08.

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Authors and Affiliations

  1. Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350, Freising, Germany

    Christine Rühmkorf & Rudi F. Vogel

  2. Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Freising, Germany

    Heinrich Rübsam & Thomas Becker

  3. Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany

    Christian Bork, Kristin Voiges & Petra Mischnick

  4. Ernst Böcker GmbH & Co. KG, Minden, Germany

    Markus J. Brandt

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  1. Christine Rühmkorf
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  2. Heinrich Rübsam
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  3. Thomas Becker
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  4. Christian Bork
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  8. Rudi F. Vogel
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Correspondence to Rudi F. Vogel.

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Rühmkorf, C., Rübsam, H., Becker, T. et al. Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread. Eur Food Res Technol 235, 139–146 (2012). https://doi.org/10.1007/s00217-012-1746-3

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