Akademik Veri Yönetim Sistemi
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.187
Recent interests in food science and technology together with consumer demands have increased the attention to finding novel carbohydrate structures to be used as biotickener as well as functional ingredients. One of the main carbohydrate sources for food technology is exopolysaccharides (EPS) produced by Lactic Acid Bacteria (LAB). Structurally, two types of EPSs are produced by LAB species as homopolysaccharides and heteropolysaccharides formed by only one type of sugar and two or more types of sugars, respectively. Homopolymeric EPSs have become popular in comparison to heteropolymeric ones for food technology due to their high yields and formation by only sucrose as substrate and glucans are the main homopolymeric EPSs. LAB species produce four types of glucans with their glucansucrase activities using cheap substrate sucrose and these glucans are dextran, alternan, reuteran, and mutan. The level of (α1→6)/ (α1→3)/ (α1→4)/(α1→2) linkages in glucan structure results in the formation of these glucans, and with the activity of glucansucrases distinct glucans with a variety of linkages, molecular sizes as well as physicochemical properties can be produced. Recently modification of glucans with the mutation in specific regions of glucansucrases has become a method of choice. In this study novel glucans were produced, structurally characterized, and importantly novel glucans were tested for their physicochemical characteristics of cakes.