Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

Yalmanci D., DERTLİ E., Tekin-Cakmak Z. H., KARASU S.

International Journal of Biological Macromolecules, vol.226, pp.772-779, 2023 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 226
  • Publication Date: 2023
  • Doi Number: 10.1016/j.ijbiomac.2022.12.069
  • Journal Name: International Journal of Biological Macromolecules
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, EMBASE, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database
  • Page Numbers: pp.772-779
  • Keywords: EPS, Emulsion stability, Oxidative stability
  • Yıldız Technical University Affiliated: Yes


This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability. For the determination of rheological properties, the flow behavior, frequency sweep, and 3-ITT rheological properties of low-fat mayonnaise samples were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the mayonnaise samples were determined as 24.529–174.403 Pa.sn and 0.166–0.304, respectively, indicating that shear-thinning characters could be improved with WPI-EPS interaction. The higher K′ and K″ values of all low-fat samples prepared with EPS-WPI than the low-fat control sample explained the synergistic effect of EPS and WPI. Importantly, no effect was observed when WPI was used as alone as an emulsifier. Oxidative stability was tested by OXITEST and IP values of samples prepared by WPI and EPS were compared to control samples. In conclusion, the results of this study showed that the EPS and WPI interaction can significantly affect the rheological properties and emulsion and oxidative stability of mayonnaise samples.