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Structural, antioxidant and functional data of exopolysaccharides produced by Lactobacillus sp.ca6
Structural, antioxidant and functional data of exopolysaccharides produced by Lactobacillus sp.ca6
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机译：乳杆菌ca6产生的胞外多糖的结构，抗氧化剂和功能数据
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摘要
According to the method of the invention, the polysaccharides with microbial properties are widely used in different industrial fields, including food and drug fields. In this respect, the present patent relates to the application of Lactobacillus sp.ca lt sub gt 6 lt/“EPS-CA LT Sub GT 6 LT；/To study the physical, structural and functional properties of these compounds, and to verify their potential as antioxidants in beef salami. This eps-ca lt sub gt 6 lt/From its nuclear magnetic resonance (Rmn) analysis, it can be seen that it is the same polysaccharide composed of repeated glucose units. X-ray diffraction analysis showed that the X-ray was a kind of semi crystalline polymer. "Functional performance evaluation" indicates that eps-ca lt sub gt 6 lt/The phase separation strength of the gel emulsion is improved and the water and oil retention capacity is good. The vitamin C substitution effect of "eps-ca 6 / / Sub " beef salad rice has been realized. Therefore, five salami samples were prepared: Fe; salami was made with vitamin C ("control").FL; without vitamin C, F2; with 50% vitamin C, eps-ca lt, 6 lt/It was prepared with 100% vitamin C The oxidative stability (TBARS) and antioxidant activity of oximb (oxymb) were evaluated by monitoring the oxidative stability (TBARS) and the antioxidant activity of oximb (oxymb) during storage at 4 ℃ for 12 days; In the preparation, the oxidation stability of meat was improved. In addition, the measurement of oxygen content confirmed that l'eps-ca lt sub gt 6 lt/ Finally, l'eps-ca lt sub gt 6 lt/Good functional and biological properties, together with significant antioxidant activity, seem to help improve the sensory and nutritional quality of beef salad rice.
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