M.J. Spotti et al. – Does dextran molecular weight affect the mechanical properties of whey protein/dextran conjugate gels? – Food Hydrocolloids 32 (2013) 204-210

Proteins play a very important role in stability, functionality and texture of food systems through their functional properties Jiménez-Castaño, Villamiel, & Lopez-Fandino, 2007). This functionality is governed by physicochemical and structural properties of proteins like intrinsic amphiphilic character, surface activity, molecular weight, net charge, solubility, conformational flexibility and extrinsic conditions…

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Aman, A. et al., Characterization and potential applications of high molecular weight dextran produced by Leuconostoc mesenteroides AA1 – Carbohydrate Polymers 87 (2012) 910– 915

Incredible increase in the demand of biodegradable biotechnological products including enzymes and biopolymers has diverted the researchers to search for more biological sources capable of producing them at industrial scale. Many microbial sources from different regions have been exploited for this purpose. One of the most important genera from microbial…

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A.K. PATEL et al.: Polysaccharides from Probiotics as Food Additives, Food Technol. Biotechnol. 48 (4) 451–463 (2010)

Microbial polysaccharides with nutraceutical potential and bioactive properties have been investigated in detail during the last few decades. There is an increasing demand in food industries for live microbes or polysaccharides produced by them which assert health benefits other than dietetic constituents. Although there are a large number of exopolysaccharide…

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Ramalingam C. et al., Applications of Microbial Polysaccharides in Food Industry – Int. J. Pharm. Sci. Rev. Res., 27(1), July – August 2014; Article No. 58, Pages: 322-324

Microbial polysaccharides are important sources in food industry. The family of polysaccharides derived from microbes plays a pivotal role in many industries and an inevitable role in food processing industries. These microbial polysaccharides enhance the quality, texture, mouth feel and flavor of the food as thickeners, stabilizers, and texturizer and…

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Falconer D.J. et al., Biosynthesis of dextrans with different molecular weights by selecting the concentration of Leuconostoc mesenteroides B-512FMC dextransucrase, the sucrose concentration, and the temperature – Carbohydrate Research 346 (2011) 280–284

Dextransucrases [EC 2.4.1.5] are enzymes elaborated by various strains of Leuconostoc mesenteroides, Streptococcus sp., and Lactobacillus sp. that synthesize dextrans and related glucans from sucrose. Dextrans are polysaccharides composed of D-glucose units that are α-(1,6)-linked in the main chains and are branched by α -(1,3) linkages, and for some other…

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