Structural characteristics and antioxidant properties of exopolysaccharides isolated from soybean protein gel induced by lactic acid bacteria
LWT, ISSN: 0023-6438, Vol: 150, Page: 111811
2021
- 45Citations
- 39Captures
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
This is the first report on the structure and antioxidant property of exopolysaccharide (EPS), which was extracted from soybean protein isolate gels induced by lactic acid bacteria (LAB). EPSs were named AEPS ( L. acidophilus ), CEPS ( L. casei ), MEPS ( L. mesenteroides ) and LEPS ( L. lactis ). EPS was primarily composed of glucose, galactose and glucuronic acid, existed as random coils, and appeared as round lumps and chains. NMR showed that EPS was composed of α-glycosidic bond (δ5.0–6.0 ppm) and β-glycosidic bonds (δ4.5–5.0 ppm). The peaks near at 1644 cm −1 and 590 cm −1 correspond to uronic acid and sulphate groups, respectively. CEPS had the highest ability to scavenge DPPH (58.98 ± 1.54%), hydroxyl (64.89 ± 1.46%) and ABTS (64.89 ± 1.46%) free radicals. The monosaccharide composition-antioxidant activity relationships were identified using multiple linear regression analysis. This study could help promote the application of both EPS and LAB in functional soybean products.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0023643821009646; http://dx.doi.org/10.1016/j.lwt.2021.111811; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85108251126&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0023643821009646; https://dx.doi.org/10.1016/j.lwt.2021.111811
Elsevier BV
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know