2024-03-29T07:22:36Zhttp://buleria.unileon.es/oai/requestoai:buleria.unileon.es:10612/145242022-04-19T10:54:31Zcom_10612_17col_10612_18
Facultad de Veterinaria
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600
Abarquero, Daniel
ae4e3a35-45d6-4ffb-825f-c804e3618183
500
Renes, Erica
cc34dbf8-7d98-4faa-ba19-f13ae865b9ae
500
Fresno Baro, José María
387
600
Tornadijo Rodríguez, María Eugenia
1047
600
Tecnologia de los Alimentos
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500
2022
2022-04-06T12:53:14Z
2022-04-06T12:53:14Z
0950-5423
https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15227
http://hdl.handle.net/10612/14524
10.1111/ijfs.15227
1365-2621
.
This review describes and discusses the structure, biosynthesis and applications of exopolysaccharidesfrom lactic acid bacteria. These substances are classified as homopolysaccharides, which are synthesisedfrom sucrose through the action of extracellular glycosyltransferases or heteropolysaccharides, which aresynthesised from repeating unit precursors formed in the cytoplasm and assembled extracellularly by thesequential addition of nucleotide sugars. The industrial application of exopolysaccharides is linked toenhancing the texture and rheological properties of certain fermented products and their productionin situbeing of particular interest. The chemical characteristics of exopolysaccharides influence interac-tions with milk proteins in fermented dairy products. These compounds reduce gel syneresis and increasethe viscosity, water retention capacity and firmness of the gel, all of which are desirable characteristics forthe development of low-fat dairy products. Similarly, they have applications in the production of gluten-free bakery products and fermented meat products
SI
eng
Wiley-Blackwell
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Tecnología de los alimentos
Exopolysaccharides biosynthesis
Exopolysaccharides
Gluten-free bakery products
Industrial application
Lactic acid bacteria
Low-fat dairy products
Textural properties
3309 Tecnología de Los Alimentos
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
International Journal of Food Science & Technology
57
1
16
26
THUMBNAIL
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oai:buleria.unileon.es:10612/14524
2022-04-19 12:54:31.293
BULERIA. Repositorio Institucional de la Universidad de León
buleria@unileon.es
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