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Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt

Nguyen, An Thi-Binh, Nigen, Michaël, Jimenez, Luciana, Ait-Abderrahim, Hassina, Marchesseau, Sylvie, Picart-Palmade, Laetitia
Food chemistry 2018 v.239 pp. 742-750
dextran, ethanol, fermentation, gels, models, pH, skim milk, xanthan gum, yogurt
Dextran or xanthan were used as model exocellular polysaccharides (EPS) to compare the extraction efficiency of EPS from skim milk acid gels using three different protocols. Extraction yields, residual protein concentrations and the macromolecular properties of extracted EPS were determined. For both model EPS, the highest extraction yield (∼80%) was obtained when samples were heated in acidic conditions at the first step of extraction (Protocol 1). Protocols that contained steps of acid/ethanol precipitation without heating (Protocols 2 and 3) show lower extraction yields (∼55%) but allow a better preservation of the EPS macromolecular properties. Changing the pH of acid gels up to 7 before extraction (Protocol 3) improved the extraction yield of anionic EPS without effect on the macromolecular properties of EPS. Protocol 1 was then applied for the quantification of EPS produced during the yogurt fermentation, while Protocol 3 was dedicated to their macromolecular characterization.